ReceptnaptárRecipes › Spanish & Portuguese › Dinner
Braised Eggplant with Garlic (Berenjenas mareadas)
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Peel the eggplants in stripes (not completely), then cut into thin slices.
- Put the slices in salted lemon water for about 15-20 minutes so they do not turn bitter or brown.
- Heat olive oil in a pan, sauté the chopped garlic in it, then remove it and set aside.
- Drain the eggplant slices and put them in the same oil. Cover and braise in their own juices over low heat until tender.
- Before serving, sprinkle with the sautéed garlic you set aside.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Berenjenas mareadas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Similar recipes
- Aubergine “caviar” (baklazhannaya ikra) · Russian
- Melitzanosalata (aubergine dip) · Greek
- Chinese aubergine with garlic sauce · Chinese
- Imam bayildi (aubergines stuffed with onion and tomato) · Greek
- Eggplants Stuffed with Beef (Berenjenas rellenas) · Spanish & Portuguese
- Rou mo qiezi (Sichuan aubergine with minced pork) · Chinese
More spanish & portuguese ideas
- Pork and Beef Meatballs in Almond Sauce
- Meatballs in Saffron Sauce
- Stuffed Artichokes
- Crusty rice (arroz con costra)
- Roast Leg of Pork
- Goat Offal in Garlic Wine
- Cod My Way
- Cod with mussels
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings