“Fried Eggplant”

Last Updated on November 15, 2024

If there are no mushrooms at home, prepare a delicious “fry” from roasted aubergines (or eggplants), eggs, cream and garlic.

Ingredients:

6 pcs of beaten eggs 2-3 pcs of crushed garlic cloves 1 pc large eggplant 1 pc large onion 4 tbsp of cream crushed cumin butter under the “fry” freshly ground pepper oil under eggplant marjoram salt

Procedure:

1. Wash the aubergines (do not peel) and cut them into one-centimeter rounds
2. Salt both sides and let rest (sweat) in a bowl for about 30 minutes
3. Then wash the rounds under running water and dry in a paper towel
4. Cut them into cubes (about 1 cm) and fry in oil, tossing occasionally, until soft and golden – it takes at least 20 minutes
5. In the meantime, fry the finely chopped onion in butter with a drop of oil until golden brown
6. Add the aubergines and cumin, sauté briefly, then the garlic, pepper and marjoram
7. Finally, pour in the lightly salted eggs (which we lightly whisked in a bowl with a fork with cream – it does not necessarily have to be, but it is better)
8. Fry over a very low heat until the mixture is combined
9. The eggs should remain semi-liquid, not completely curdled.

Recommendation:

Serve with bread, preferably sprinkled with parsley.

Note:

Written and photographed by Daniela Svobodová. More recipes by the author can be found on their website here: Daniela likes to cook …. and write.