Preparation: Step 1
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Frying eggplant video recovery with onions
Frying eggplant recipe with onions with step -by -step photos
Prepare all ingredients for cooking eggplants fried with onions.
The eggplant variety does not matter. The main thing is that they are dense and fresh.
In this recipe, I used ordinary onions. Anyone that you have at hand is suitable.
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Step 2
Wash and dry the eggplant. Cut the tail and cut along. The width of slices is about 8 millimeters.
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Step 3
Transfer to a plate. Sprinkle them with a small amount of salt. Leave for 10-15 minutes. During this time, salt will pull out all the bitterness. If you have them without bitterness, then you can skip this step.
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Step 4
Prepare a bow for fried eggplant in a pan.
Clean it from the husk. Cut in half and further, into petals with a thickness of about 3 millimeters.
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Step 5
Heat vegetable oil in a large pan. You can use any that is at hand. The main thing is that it be refined, without smell. In the recipe, I used ordinary sunflower oil. Put chopped onions in preheated oil.
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Step 6
Fry over medium heat for about 3-4 minutes with periodic stirring. It should become slightly transparent and begin to acquire a golden hue.
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Step 7
Wipe the barbacia strips with a paper towel from juice and salt. Cut into the bar with a width of 9-10 millimeters.
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Step 8
Put in the pan to the bow.
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Step 9
Fry eggplant with onions in a pan for about 8 minutes. The fire should be medium. It must be periodically mixed.
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Step 10
Clean the garlic. Finely chop. You can use the press for garlic or small grater.
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Step 11
Finely chop the dill. Instead of dill, any greens that you have in the refrigerator are suitable.
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Step 12
Add garlic, salt, black pepper, dill to the pan. It is best to use freshly ground black pepper. He has a brighter aroma.
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Step 13
Stir well. Cook over medium heat for about three minutes. During this time, garlic will give its aroma and will no longer be so burning and sharp.
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Step 14
Frying eggplants with onions are ready.
They are excellent for meat, potato puree and pasta. They can also be laid out on a sandwich or served as a light independent dish.
To get the texture and taste of mushrooms, it is enough to cool the eggplant and transfer them to the container. Remove in the refrigerator for 4-5 hours. They will become denser and perfect as a snack.
Bon appetit!
Other eggplant recipes, see 👉🏻 HERE
