Eggplant – Antipasti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 eggplant (s)
- 1 teaspoon oil
- some water
- 3 tablespoon balsamic vinegar
- salt and pepper
- Rosemary, dried
- thick juice (agave), or a few drops sweetener
Print Recipe
Pin Recipe Instructions
- Halve the aubergine lengthways and cut each half into slices about 0.5 cm to 1 cm thick. They can also be cut into slices without halving. Spread the aubergine slices on a plate and season with a little salt. Let it steep for 10 minutes.
- Heat the oil in a large, coated pan, turn the heat down to the lowest level and pour in the aubergine slices. The pan must be covered immediately with the pan lid. Let something stew.
- When the slices turn brown, turn them over and continue to fry with the pan lid closed. In addition, so that the eggplants do not get dry, about 2-3 tablespoons of water must be poured over the vegetables or on the bottom of the pan.
- Cook the aubergine slices with salt, pepper and, if you like, dry rosemary and deglaze with the balsamic vinegar or a mixture of balsamic vinegar and 1 teaspoon agave syrup or some sweetener in the pan and reduce a little without the lid.
- Arrange on a plate and enjoy warm or cold.
- This is a low-calorie and low-fat variant for the tasty preparation of the otherwise rather high-fat starter.
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