Eggplant with garlic
4 servings
20 minutes
Eggplants with garlic is a classic dish of European cuisine that combines the rich flavor of fried eggplants, aromatic garlic, and spicy notes of basil. This simple yet exquisite treat can be served as a side dish or a light main course. Eggplants, known for their tender flesh and ability to absorb flavors, acquire an appetizing golden crust when fried. Red bell pepper adds freshness and a hint of sweetness to the dish, while garlic gives sharpness and richness to the taste. A sprinkle of parsley completes the composition with fresh herbal notes. This dish is perfect for Mediterranean cuisine lovers and pairs wonderfully with soft bread or fresh vegetables.
1
Peel the eggplants and peppers, wash them, and cut into cubes. Peel the onion and chop it finely.
- Eggplant: 2 pieces
- Red sweet pepper: 1 piece
- Onion: 1 head
2
Sauté the vegetables in oil for 4-5 minutes, stirring constantly. Add minced garlic and basil. Cook for another 3 minutes. At the end of cooking, season with salt and pepper.
- Vegetable oil: 3 tablespoons
- Eggplant: 2 pieces
- Red sweet pepper: 1 piece
- Onion: 1 head
- Garlic: 3 cloves
- Chopped basil leaves: 1 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
3
Serve the dish hot, garnished with greens.
- Chopped parsley: 1 tablespoon
