Eggplant Recipes
This humble purple vegetable can be changed into both comforting and gourmet suppers.
Equipment
- 1 Cutting board
- 1 Chef’s knife
- 1 Mixing bowls
- 1 Baking tray or skillet
- 1 Oven or stovetop
- 1 Measuring spoons and cups
- 1 Cooking brush
Ingredients
- 2 medium eggplants
- 3 tbsp olive oil
- 1 tbsp salt
- ½ tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp dried oregano or Italian seasoning
- 1 cup diced tomatoes
- Fresh parsley or basil for garnish
Instructions
- Wash and Cut the Eggplants: Wash the eggplants with water.Cut off the tops and cut them into circular or long pieces, almost half an inch thick.
- Evacuate Severity: Sprinkle salt on the eggplant cuts.Let them sit for 10 minutes to expel additional water and severity.After 10 minutes, dry the cuts with a paper towel.
- Include Flavoring: Blend olive oil with salt, pepper, garlic powder, and oregano.Brush this blend on the eggplant cuts or hurl them in it.
- Cook the Eggplant: Preheat your stove to 400°F (200°C).Put cuts on a preparing plate and cook for 20–25 minutes, flipping midway.Or cook in a dish for 3–5 minutes on each side until brilliant.
- Include Fixings (Discretionary): Include tomatoes and cheese on best of each cut in the event that you like.Put back within the broiler for 5 minutes to dissolve the cheese.
- Serve and Decorate: Include chopped parsley or basil on best.Serve hot together with your supper as a side or primary dish
Notes
Salt cuts previously to diminish intensity.
Dodge utilizing as well much oil as eggplant assimilates it effectively.
Select firm, sparkly eggplants with no brown spots.
Combine with acidic components like tomatoes or lemon juice to brighten flavor