How To Make Garlic Eggplant
From looking at them, no one would say eggplants, also known as aubergines, are the most versatile food to use in the kitchen. There are many ways to prepare them depending on what you like, so every time we find a new recipe to enjoy we can't help but try it. This time it's garlic eggplant, a very simple dish ideal to prepare as a starter or to accompany a preparation of meat, poultry or fish. This recipe is made quickly, so there's no excuse for not trying, so at OneHowTo.com we invite you to discover how to make garlic eggplant step by step.
In many recipes to make garlic eggplant you'll find the main step before cooking the eggplant is to sprinkle salt on it and let it stand for 20 to 30 minutes to lessen its acidity. Well, you should know that you can skip that step because the eggplants we currently buy do not have the acidity of old ones, so it is completely unnecessary to do this.
However you may want to do it when preparing breaded eggplant and pickled eggplant because in both cases it is appropriate to help the eggplant release its water for a more consistent result. However if you forget or do not have time to do this, nothing will happen and you will still get a delicious dish.
To start making garlic eggplant, peel and cut the garlic into small cubes, set aside and continue with the eggplant. Wash, peel and cut them into cubes, slices or strips, whichever you prefer.
In a large preferably non-stick skillet or pot, add olive oil over medium heat. When hot, add the chopped garlic and lower the heat slightly, simmer for about 2 minutes but watching that the garlic does not burn, so it's important to do it over low heat.
After two minutes, begin to gradually add the eggplant, stirring to make sure that the garlic does not stick to the bottom as it could burn. Add salt and pepper to taste, stir again and cook 10 to 15 minutes.
You will know that your garlic eggplant or aubergine is ready when these have acquired a brown color and look tender. Taste it to make sure it has the desired saltiness.
Once ready, turn off the heat and serve, remember to sprinkle on some fresh parsley to intensify the flavor. This recipe can be eaten hot or cold, both ways taste amazing.
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