Quite by accident I found this eggplant recipe and I liked it so much that I decided to share it with you, my dears. It’s summer now, it’s very hot and I don’t want to stand at the stove and fry eggplants, and even they turn out to be fatty, and in this heat you want something light. It's true?!
Let's start cooking these eggplants already! 😍
I will cut 3 small eggplants into slices in this way: I cut the eggplant into 2 halves, then each half into 2 more and each quarter again into 2 parts.
In total, it turns out that each eggplant is cut into 8 such pieces:
I put the eggplants in a saucepan.
I will prepare the dressing: I will mix lemon juice, vegetable oil, sweet paprika, black pepper, dried basil, oregano, garlic, salt, and I will also add dried mushrooms (this will add a special mushroom flavor to the eggplant).
I fill the eggplant with this dressing. I will stir so that each piece of eggplant is in the dressing. And I leave it like that for 10 minutes.
Then I spread it on a baking sheet and cook in an oven preheated to 180 degrees for 20-25 minutes.
Eggplants can be eaten warm, or you can do this: put them in a deep bowl and pour the sauce: mix soy sauce with lemon juice. Leave in the refrigerator for at least 20 minutes, or better longer!
A wonderful, delicious eggplant appetizer is ready!
How do you like this cooking method? I am waiting for you in the comments! 👍
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Products:
3 small eggplants.
Dressing: paprika (1 tsp) + basil (0.5 tsp) + oregano (0.5 tsp) + salt + pepper + dried mushrooms (1 tsp) + lemon juice ( 2 tablespoons) + vegetable oil (3 tablespoons) + garlic (2-3 cloves).
At the end, if desired - 1 tbsp. lemon juice + 1 tbsp. soy sauce.
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And here's another short video of a recipe for making eggplant, take a look. The result is clearly visible there. 😉