Eggplant With Garlic Vinegar Fried Recipe 365

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EGGPLANT WITH VINEGAR AND GARLIC



Eggplant with Vinegar and Garlic image

Categories     Garlic     Fry     Marinate     Roast     Vinegar     Eggplant

Number Of Ingredients 0

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.

EGGPLANT WITH GARLIC & VINEGAR - FRIED RECIPE - (3.6/5)



Eggplant with Garlic & Vinegar - Fried Recipe - (3.6/5) image

Provided by Pilly

Number Of Ingredients 4

1 Eggplant
3 Garlic Cloves
3-4 Tablespoons White Vinegar
Olive Oil

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.

PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA



Pan-Fried Eggplant With Chile, Honey and Ricotta image

For the crispest, most burnished pieces of eggplant, nothing beats frying, and it's worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.

Provided by Melissa Clark

Categories     weekday, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds Japanese or other slender eggplant, cut into 3-inch-by-1-inch spears
Fine sea salt, as needed
1/4 cup extra-virgin olive oil, plus more as needed
5 garlic cloves, thinly sliced
12 ounces whole-milk ricotta
1 tablespoon honey, or to taste
Red-pepper flakes, to taste
Flaky sea salt, to taste
1/3 cup torn fresh basil leaves
Lemon or lime wedges, for serving (optional)

Steps:

  • Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
  • Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
  • Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
  • When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
  • Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.

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