Starter Plate with Fried Vegetables À La Calpe
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 eggplant (s)
- 1 zucchini
- 1 beefsteak tomato (s)
- 1 onion (s)
- 1 bunch parsley, smooth
- 2 cloves garlic)
- little sea salt, coarse
- 3 tablespoon olive oil, good
Print Recipe
Pin Recipe Instructions
- Pluck the parsley leaves from the stalks, wash, dab and cut into small pieces. Press the peeled garlic, finely chop half the onion. Mix everything with 2 tablespoons of olive oil and the parsley, salt and let steep.
- Cut the aubergine and zucchini into 1 cm thick slices and blanch in salted water for a maximum of 2 minutes, then rinse well and dry. Cut the beefsteak tomato into 1 cm thick slices and half the onion into very thin slices.
- Heat 1 tablespoon of oil in a large pan, fry the aubergines and zucchini, carefully fry the tomatoes and onions after 1 - 2 minutes and season with a pinch of sea salt. Turn everything only once after 2 - 3 minutes so that toasted aromas develop.
- Spread the marinated parsley on two plates, arrange the vegetables on top, sprinkle with a pinch of sea salt again. It goes well with baguette and dry white wine.
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