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Fried Eggplant with Garlic

You're sure to love this terrific eggplant appetizer!

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Fried eggplant with garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 1 g
Fats 62 % 13 g
Carbohydrates 33 % 7 g
133 kcal
GI: 100 / 0 / 0

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  • Our tastes in food change over time — that's no secret to anyone. I used to really dislike eggplant and any dish that used it, even in the tiniest amount. Over time, though, eggplant became an obsession of mine, and now I honestly can't imagine life without it. I know plenty of recipes for it, but one of my absolute favorites is fried eggplant with garlic. How do you make it? Let me tell you. Start by washing the eggplants well, trimming off the stem end, and slicing them lengthwise into thin strips. Salt them to taste and let them sit for about 30 minutes to draw out moisture. Then rinse the eggplant and pat it dry. Set a skillet over medium heat, pour in vegetable oil, and fry the slices for a minute or two on each side. Meanwhile, finely chop the herbs and the green onion, grate the garlic, and mix it all together. Spread this mixture over the fried eggplant slices and roll them up. Arrange the rolls on a platter and serve. They're good 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

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