Eggplant and Zucchini in Garlic Chili Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large eggplant (s)
- 1 large zucchini
- 1 chilli pepper (s), red
- 2 cloves garlic)
- 70 ml vegetable stock
- some sea salt and pepper, from the mill
- oil
- possibly parsley
Print Recipe
Pin Recipe Instructions
- Cut the aubergine and zucchini into thin slices and fry them in a pan with the oil until golden brown. Possibly add a little oil again and again.
- Halve, core and chop the chilli pepper. Also chop the garlic.
- Remove the fried vegetables from the pan and place in a bowl.
- Add a little more oil to the pan and fry the garlic and chilli flakes for a short time. You shouldn`t turn brown. Deglaze with the vegetable stock.
- Pour the garlic and chilli mixture over the zucchini and eggplant slices. Salt, pepper, stir well and cover with aluminum foil and let stand for about 15 minutes. Finely chop the parsley and sprinkle on top.
- Fresh baguette, toasted brown bread or sour cream go well with it.
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