Description
Incredibly delicious warm appetizer that can serve as a side dish to fish or meat. Spicy vegetables, and on top of crusty bread... Just yum! Suitable for vegetarians and fasting.
Ingredients
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Eggplant
2 piece
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Cherry tomatoes
10 piece
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Pepper
2 piece
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Garlic
3 tooth
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Vegetable oil
4 Tbsp
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Mint
1 tsp
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Basil
1 tsp
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Soy sauce
2 Tbsp
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Flour
3 Tbsp
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Black pepper
-
Baton
4 slice
Cooking
Eggplant wash and cut into slices with a thickness of 0.7 cm -1 (optionally you can sprinkle with salt to remove the bitterness, but I didn't.)
Eggplant roll in flour and fry with 2 sides on medium heat in a pan with heated oil.
The eggplant should be slightly firm. To put it in a baking dish.
Cherry cut in half (if using regular tomatoes, cut into 6 pieces). Peppers cleaned of seeds and cut into thin strips.
Mix mint, Basil (herbs can be used fresh), minced garlic, pepper and soy sauce.
Over medium heat in hot oil fry the pepper for 2 minutes, add the tomatoes and cook for another 1 minute. Add the soy sauce with spices. Keep on heat for another minute.
The vegetables with the liquid to put on top of eggplant. Sprinkle the diced bread.
Put in a preheated 180 degree oven for 15 minutes.
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