A juicy vegetable snack in summer can be created from grilled eggplants. Such a side dish goes well with boiled meat, chicken, turkey, sauces and dips, low-fat mayonnaise or sour cream.
The dish is prepared within a few minutes, but before that you need to marinate the eggplant slices in vegetable oil with herbs / spices. Since eggplants absorb fat, marinate immediately 5 minutes before frying.
Currently, literally all varieties of these vegetables are grown without bitterness inside, which means that they do not need to be additionally soaked in water. If you are against adding oil, then simply drizzle the eggplant with soy sauce.
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Ingredients:
Eggplant - 2 pcs.
Vegetable oil - 4 tablespoons
Dried thyme - 1 tsp
Salt - 4 pinches
Ground black pepper - 2 pinches
How to cook:
Prepare food.
Rinse the vegetables in water, cut off the tails on both sides of each of them. Cut the eggplants into washers, at least 0.5 cm thick.
Place the slices in a deep container: salad bowl or bowl. Sprinkle with salt, ground black pepper and dried thyme. Optionally, you can replace the latter with rosemary, oregano, ground coriander, or use other spices to your liking.
Pour in vegetable oil. Ideally - extra virgin olive. Stir the slices in a bowl.
You can skip this step and heat the oil directly in the pan, pouring it in after heating the dishes themselves.
Heat a grill pan thoroughly and place the eggplant slices on top of it. Fry for about 1-2 minutes on high heat so that colorful parallel patterns are clearly visible on them.
Do not place the slices in an unheated skillet, as the eggplants will absorb all the oil and burn.
After the specified time, turn the slices of vegetables with a fork or spatula to the other side and fry for the same amount of time.
Line a plate with a paper towel or napkin and place the fried eggplant on top of it to remove excess fat.
Then move them to a plate, sprinkle with chopped fresh herbs and serve with sauce, for example - garlic.
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