Fried eggplant slices in a frying pan with garlic

The simplest and most delicious snack for all occasions! Eggplant slices with garlic, cheese and tomatoes are also good because they can be supplemented and changed indefinitely, each time getting new flavors and aromas. Season them with different spices, add sauces, other types of cheese and vegetables!

Maria

Recipe author

Fried eggplant slices in a pan with garlic

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Composition / ingredients

Servings:

Eggplant

Tomatoes

Coriander greens (3 twigs)

Parsley (3 twigs)

Garlic

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 50 % 7 g

Carbohydrates 43 % 6 g

89 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to fry eggplant circles in a frying pan with garlic and tomatoes? Very simple! To do this, prepare the necessary ingredients according to the list. I have one large fat eggplant weighing half a kilo, if you have small eggplants, it's better to take 2 pieces.
Step 2:
Wash the eggplants, dry them and cut them into circles about 6-7 mm thick. If the eggplant is bitter, add salt and leave for 10 minutes. The salt will take all the bitterness with it. Then rinse the vegetables in running water. Young strong vegetables, as well as some varieties are not bitter. My eggplants were not bitter, so I did not sprinkle them with salt.
Step 3:
Wash the tomatoes and also cut them into not very thin circles. Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.
Step 4:
Wash, dry and finely chop the greens. Take the greens according to your taste. I have parsley and cilantro. You can also use green onions, dill, wild cherry, etc.
Step 5:
Finely chop the garlic.
Step 6:
Heat the vegetable oil in a frying pan and fry the eggplant circles over medium heat (I have a 4-5 out of 9 mode) on both sides until golden brown.
Step 7:
Transfer the fried vegetables to a paper towel to absorb excess fat.
Step 8:
Put the tomatoes in a frying pan and fry for half a minute on each side. It is important that tomatoes do not lose their shape and do not spread. We don't need to fry them so much as warm them up. Therefore, you do not need to stir them.
Step 9:
Reduce the fire to a minimum. Return the eggplants to the pan. Sprinkle the vegetables with chopped garlic, herbs, salt and pepper. Warm the eggplant with garlic and tomatoes for 1 minute and serve immediately. Enjoy your meal!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.