Japanese Eggplant Fried in Garlic Oil with Paprika Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 eggplant (s), Japanese
- 1 clove garlic
- 2 tablespoon olive oil
- 1 handful cocktail tomatoes, halved or quartered
- 2 teaspoons ajvar
- 0.5 teaspoon ½ thyme
- Salt and pepper from the mill
- 2 port. Pasta e.g. spaghetti or linguine, or rice
- mushrooms or zucchini or onion, possibly
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into narrow slices, halve the large slices again. You can also use normal eggplant, but the Japanese eggplant is less tart than normal and needs a little less resting time.
- Place the eggplant pieces on a board, sprinkle with salt and let the liquid sit for 5 minutes. In the meantime prepare a bowl with oil, cut the garlic cloves in half and press into the oil with a fork. Now season with a little salt, ground pepper and thyme and mix.
- As soon as the eggplants have formed liquid on the surface, dab with a kitchen towel, then add to the flavored oil. Mix well. Now put on the pasta or rice as usual and cut the cocktail tomatoes.
- Then heat a non-stick pan over medium heat. You don`t need any additional oil as the aubergine is already pickled. Fry the aubergine, if you don`t like it, take out the garlic beforehand. Then add the cocktail tomatoes and mix in the ajvar. If necessary, add a small dash of water if you want it to be more liquid.
- Drain the pasta or rice and serve everything together.
- The recipe can be easily expanded with other ingredients that are still in the house. Mushrooms and zucchini, for example, also taste great in the spicy oil. A little parmesan also goes well with this meal.
- This recipe is suitable for everyone who wants to enjoy something delicious after a long day without much effort. The Japanese aubergine adapts to your own appetite because it goes well with rice as it does with noodles.
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