Composition / ingredients
Step-by-step cooking
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Our tastes and preferences in food change over time. I think it's no secret to anyone. So I used to really dislike such a vegetable as eggplant and any dishes in which it was used even in the smallest quantities. Over time, eggplant has become my fetish and I just don't understand my life without it. I know a lot of culinary recipes for its preparation, but one of my most favorite is fried eggplant with garlic. How to cook it? I'll tell you now. We start by washing the eggplants well, freeing them from the green "ass" and cutting them along with thin slices. Then salt the vegetables to taste and leave for 30 minutes to gain salt. After this time, the eggplants are washed and dried. Now put the pan on medium heat, pour vegetable oil and fry the vegetables for a minute or two on each side. After that, finely chop the greens, finely chop the onion, three garlic, mix it all together. We put this mass on the cooked eggplants and roll them up with a tube. We put the tubes on a dish and serve them to the table. They can be consumed both hot and cold.
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
