Eggplant with cranberry sauce

4 servings

20 minutes

Eggplants with cranberry sauce are a harmony of rich flavors and unexpected combinations. This recipe, inspired by European cuisine, combines the softness of fried eggplants with the tartness of fresh cranberries. Such a dish can serve as an excellent appetizer or accompany a main course, adding an exquisite touch. Slices of eggplant covered in a golden crust pair with a bright, refreshing cranberry and sugar sauce, creating a contrast of textures and aromas. The cranberry sauce not only complements the flavor but also adds a light tang that makes the dish unforgettable. It is best served warm to fully reveal the richness of flavor nuances. This recipe is suitable for those who appreciate simple yet striking gastronomic solutions.

Energy value per serving

• Calories: 110.9
• Proteins: 3.1g
• Fats: 0.3g
• Carbohydrates: 24.3g

Ingredients

• Eggplants: 2 pc
• Wheat flour: 0.5 glass
• Salt: 0.5 tsp
• Fresh cranberries: 0.5 glass
• Sugar: 1 tbsp

Cooking steps

1. Wash the eggplants and slice them into 0.5 cm thick pieces.

   Required ingredients:

   • Eggplants: 2 pieces

2. Mix flour with salt. Coat the eggplant slices in flour and fry in vegetable oil.

   Required ingredients:

   • Wheat flour: 0.5 glass
   • Salt: 0.5 teaspoon

3. Blend cranberries with sugar in a blender.

   Required ingredients:

   • Fresh cranberries: 0.5 glass
   • Sugar: 1 tablespoon

4. Place the eggplants on a plate and drizzle with sauce.

5. Serve warm.