Eggplant With Garlic Vinegar Fried Recipe 365

Steps:

• Roast, peel, and cut up the eggplants as in the recipe on the preceding page for Eggplant with Pomegranate Molasses and marinate overnight in the following dressing:
• Fry 6 chopped garlic cloves in about 1 1/2 tablespoons extra virgin olive oil, stirring it over low heat for moments only, until the aroma rises, without letting it brown. Mix in 2 tablespoons white or red wine vinegar, 3 more tablespoons of olive oil, salt, and black pepper. Serve sprinkled with chopped parsley.

Steps:

• 1. Add a geneerous amount of olive oil in a frying pan, enough for the eggplant slices to swim in. 2. Peel eggplant skin, leaving 1cm between peels, longways. 3. Slice eggplant into 0.5cm slices 4. Heat olive oil in pan and add eggplant slices, cook until brown. 5. Place slices on paper towel to drain excess oil. 6. Mash garlic cloves in a masher. Once crushed, add vinegar. 7. Cover eggplant slices with this garlic & vinegar mixture. 8. Allow to set for 10-15 mins. 9. Eat with bread.

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Steps:

• Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.