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Snacks
Eggplants with Garlic and Herbs
A dead-simple hot appetizer of pan-fried eggplants tossed in a fragrant garlic and herb dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplants into 1 cm thick rounds, salt them, and let sit for 20 minutes to draw out any bitterness.
2
Rinse and pat dry. Pan-fry on both sides until golden brown.
3
Transfer to paper towels to drain excess oil.
4
Crush the garlic, mix with chopped herbs and a pinch of salt.
5
Top the hot eggplants with the garlic-herb mixture.
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