Monday, September 19, 2005

Garlic eggplant

3 cloves of garlic
1 medium eggplant
Olive oil

Chop eggplant in small cubes, after chopping it, you may want to pour some salt over it and leave it resting for a while. This is a trick I learned in Italy to remove the bitterness that the eggplant may have.
Finely chop garlic cloves.
Heat olive oil and fry chopped garlic cloves until golden, being careful not to burn them. This will make the olive oil get that delicious garlicky flavour.

When oil is ready and garlicky, add chopped eggplant. An eggplant is a bit like a potato and will quickly absorb all the oil Do not worry, the oil will already have the delicious taste of garlic.

Cover and simmer for about 10 minutes, until eggplant is nicely cooked and a bit mushy. If you don't like it that mushy you can just leave it for a shorter time.

Delicious and really garlicky!

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