Description
Frost is my favorite view of the workpiece, so the eggplant also did not escape this fate. Offer you a recipe freezing roasted eggplant reeds - the universal workpiece, which can be consumed cold or hot. In the winter make it my favorite dish - rolls with walnut sauce - just defrost and add sauce, leave the table first! Can be done options hot appetizers.
Ingredients
-
Eggplant
4 piece
-
Salt
3 Tbsp
-
Vegetable oil
2 Tbsp
Cooking
Eggplant cut into strips 0.5 cm thick and liberally sprinkle with salt. The salt absorbed the bitterness, leave for 30 minutes.
Then rinse the eggplant from the salt, drain and dry on a napkin.
Now fry the reeds in a small amount of oil over medium heat until Golden brown.
Leave to cool on a plate. When the eggplant is completely cool, you can begin to freeze. I put plastic wrap on trays, spread the tabs in a single layer and place in the freezer.
After 8 hours take out the trays, lay the frozen eggplant in containers and back in the freezer, now before filing on the table!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.