Description
Eggplant is a vegetable that goes well with any food, herbs, sauces. Today I cooked the eggplant in caramel. He bought the spicy, sweet taste and was very tender and moderately spicy. A great snack, prepare just, and as a result, very tasty.
Ingredients
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Eggplant
500 g
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Sunflower oil
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Honey
2 Tbsp
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Sauce fruit
2 Tbsp
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Chili
1 piece
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Pepper
1 piece
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Water
50 ml
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Lemon juice
2 Tbsp
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Coriander
2 tsp
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Greens
10 g
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Garlic
4 tooth
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Salt
Cooking
Eggplant wash, dry, cut into plates. Generously sprinkle with salt and leave for 30 minutes aside.
In a heated pan pour oil and sauté chopped garlic. Ready garlic put in a bowl.
In a pan, spread the plum sauce, pour the lemon juice, water and honey. Bring to boil. Reduce heat, simmer 5 minutes, stirring occasionally.
Cut into strips sweet and spicy peppers, and dipped in plum-honey mixture.
Add the browned garlic and coriander. Mix well. Mass, bring to boil, after 1 minute remove from heat.
Salty plate of eggplant, rinse under running water, Pat dry with paper towel and fry both sides until cooked.
Put the eggplant in the pan with the caramel. Mix well. Sprinkle with herbs. Keep frying for another 2-3 minutes. Then place the eggplant on a platter and pour the remaining caramel. Sprinkle the fresh chopped herbs and refrigerate. Serve the eggplant to the table chilled as an appetizer to lunch or dinner. Bon appetit!
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