Description
Dried eggplant can be served as a snack, addition to garnish, and oil fill can always be used for marinades, salads or pasta.
Ingredients
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Eggplant
650 g
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Sesame
2 Tbsp
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Soy sauce
30 ml
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Olive oil
400 ml
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Oregano
2 tsp
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Rosemary
1 tsp
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Garlic
2 tooth
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Tarragon
1 sprig
Cooking
Eggplant is good to wash.
Cut into rings 1.5 cm thick. place Eggplant rings in a bowl of cold salted water for 20 minutes, to go the extra bitterness. Next, drain the water, eggplant, dry.
Baking tray lay a baking paper or a silicone Mat, brush with olive oil (1 tbsp). Spread out the eggplant.
Sprinkle with oregano and rosemary.
Send in the oven at a temperature of 90-100 degrees for 2.5-3 hours. The oven door slightly leave ajar. Next you need to periodically check the readiness of the eggplant, since all ovens are different. Most importantly the eggplant to dry it up, they should be slightly soft to the touch.
Sesame fry in a dry pan until Golden.
After in a clean, sterilized jar (I have a volume of 0.7 l.) put slices of garlic, cut in half and the tarragon leaves.
To fill half the eggplant, put more leaves of tarragon.
Fill the jar with the remaining eggplant. Put more leaves of tarragon and sprinkle the sesame seeds.
Olive oil mixed with naturally brewed Kikkoman soy sauce and...
... pour the eggplant. Cover with a clean sterilized lid. A week later, the product is finally ready for consumption. Store in a cool place from 3 to 5 months.
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