Description
Not the usual combination of eggplant and spicy-sweet caramel, in my opinion, very interesting. Caramel sweetness is not dominant, but only slightly complements the taste of spicy eggplant. The dish can be served as an appetizer or even closed to banks, preform.
Ingredients
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Eggplant
5 piece
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Water
100 ml
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Brown sugar
8 Tbsp
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Coriander
2 tsp
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Chili
2 piece
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Garlic
5 tooth
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Cilantro
1 coup
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Parsley
1 coup
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Balsamic
3 Tbsp
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Sunflower oil
2 Tbsp
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Lemon juice
1 piece
Cooking
Aubergines cut into slices thickness of 2-3 cm, fold in a colander and pour salt. Leave for 30 minutes Then rinse with cold water, Pat dry with paper towels. Baking tray lay a baking paper. Lay out the eggplant.
Lubricate the brush with sunflower oil. I took sunflower oil TM IDEAL.
Bake at 200 degrees for 20 minutes. Then turn over and bake another 10 minutes.
In a saucepan mix the lemon juice, water and brown sugar. Cook on low heat for 5-7 minutes.
At the end add the finely chopped chilli and coriander. Bring to the boil, then allow to cool. Add the chopped garlic, Salen, balsamic vinegar, salt.
Eggplant remove from the oven and put in a ceramic form (or jar) layers, covering each layer with sauce. Chill in refrigerator at least 2 hours.
Bon appetit!
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