Eggplant with onion and Basil

Description

I suggest to try a wonderful appetizer of eggplant with onions. A great addition is Basil, and the sauce-marinade. Prepared quickly, at minimum cost.

Ingredients

Eggplant

2 piece
Onion

2 piece
Basil

15 g
Garlic

2 tooth
Peppers red hot chilli
Parsley

0.5 coup
Vegetable oil

4 Tbsp
Salt

2 tsp
Soy sauce

1 Tbsp
Vinegar

1 Tbsp
Water

50 ml
Sugar

1 tsp
Salt

0.25 tsp

Cooking

Eggplant, wash, dry and cut into rings 0.8 cm Spread, or immediately in a colander or in a bowl, add 2 tsp salt, stir, transfer to a colander, placing at the bottom of the bowl, so flowed the bitterness of the eggplant. Set aside while prepping other ingredients.

Remove the leaves from the sprigs of Basil and cut into half rings onions.

Cut into slices, the garlic, hot pepper rings and chop the parsley.

Put all meats in a bowl and mix well.

To make the sauce-marinade. To dissolve in water - salt and sugar, add the vinegar ( I have Apple), soy sauce TM Kikkoman terriaki the mix. Try and adjust everything to your liking.

Wash the eggplant under running water, dry with paper towel. Heat well a frying pan with oil, then lower the heat to medium and fry the aubergines on both sides. Not much to roast will taste bitter. If you grill the eggplant on a poorly heated oil and on slow fire eggplant will absorb a lot of oil, consider this. Roasted eggplant spread on a napkin to remove excess oil.

Put all in a container for marinating. On the bottom of the container to spread out a little bit of onion mixture, then a row of eggplant, and so on.

The layers can be adjusted, two or three, but the top must be from the onion mixture. Each layer of eggplant with onions to sauce-marinade. Close the container tightly with a lid and refrigerate, turning to the top bottom to top is marinated, and then hold, as expected. After a couple of hours to try. Delicious the next day.

Here they are is marinated. Served with potatoes. Bon appetit!!!

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