Eggplant garnish
6 servings
40 minutes
Eggplant garnish is a refined dish of European cuisine that combines a delicate texture and rich aroma. Eggplants, gently stewed in vegetable oil, achieve a velvety consistency, while garlic and fresh parsley add piquant notes. Historically, eggplants were often used in Mediterranean cooking due to their versatility. This garnish perfectly complements meat dishes, giving them an exquisite taste. Easy to prepare, it can serve not only as an accompaniment to the main dish but also as a standalone treat. The perfect blend of simplicity and sophistication makes it popular among connoisseurs of classic European cuisine.
1
Clean the eggplants and cut them into 2 cm thick slices. Place the slices in a colander, salt them, and let them sit for an hour. Then rinse and dry.
- Eggplants: 750 g
- Salt: to taste
2
Heat oil in a large skillet, add slices, stir, cover, and cook on low heat for 20 minutes until soft. Drain excess oil, leaving just enough to prevent the eggplants from sticking together.
- Sunflower oil: 500 ml
3
Sprinkle with finely chopped parsley and garlic, and salt. Increase the heat to medium and cook for a few more minutes, shaking the pan. Serve immediately. This side dish goes great with meat.
- Parsley: 3 stems
- Garlic: 1 clove
- Salt: to taste