Pan-fried aubergines, the recipe for preparing a fragrant, tasty and versatile dish to be proposed also as a cold dish.
Pan-fried aubergines, the recipe for preparing a fragrant, tasty and versatile dish to be proposed also as a cold dish.
Le fried eggplant I'm a summer recipe quick and easy to prepare a tasty and light side dish. They can be served both hot and at room temperature also as appetizer together with croutons or as an appetizer.
Typically summer dish, as always we advise you to prepare it only with seasonal vegetables to fully enjoy the flavor and nutritional properties of aubergines.
Index
Ingredients
- 1,5 kg of purple aubergines
- 60 gr of shelled pine nuts
- 5 glasses of water
- 6 sprigs of basil
- 1 large golden onion
- extra virgin olive oil to taste
- Salt to taste
- Preparation Time:
10 minutes - Cooking time:
40 minutes - Rest time:
- - Dose:
for 4 people - difficulty:
low
How to prepare the aubergines in a pan: procedure
- To clean onion and finely chop,
- to wash the aubergines, cut off the ends and cut them into strips one centimeter wide,
- to wash the basil and break it into small pieces,
- to merge all in a large pan with oil and pine nuts,
- regular of salt and start browning for a few minutes,
- add water and cook over high heat, stirring often for about forty-five minutes or in any case until the cooking water is completely consumed.
- Cooking when finished, serve immediately or let it cool.
How to store aubergines in a pan:
If pan-fried aubergines are stored in airtight containers, they can be stored in the refrigerator for about two days.
You may be interested in other eggplant recipes or other quick and easy summer side dish recipes
Ilaria Zizza
