Eggplant Stuffed with Garlic Recipe
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Excellent food is in the ingredients.
Ingredients:
8 to 12 Japanese eggplants about 8 inches long
Two plump garlic cloves, thinly sliced
2 tablespoons olive oil
Sea salt and freshly ground Tellicherry peppercorns
Flat leaf parsley, chopped
Vinegar
Directions:
1. Cut several slits in each eggplant and insert a sliver of garlic into each
2. Heat the olive oil in a wide skillet and had the eggplant.
3. Cook until the eggplant start to sizzle and color a bit, about five minutes.
4. Add one cup of water and half a teaspoon sea salt, and bring to a boil.
5. Reduce the heat to medium low, cover the pan, and cook until the eggplants are completely tender, 20 to 30 minutes.
6. Be sure to check and add more liquid as they cook.
7. When tender, remove the lid and cook until the water is evaporated and the eggplants are golden about 10 minutes.
8. Arrange on a platter, season with freshly ground pepper, and sprinkle with parsley.
9. Sprinkle with vinegar if desired.
Ingredients:
8 to 12 Japanese eggplants about 8 inches long
Two plump garlic cloves, thinly sliced
2 tablespoons olive oil
Sea salt and freshly ground Tellicherry peppercorns
Flat leaf parsley, chopped
Vinegar
Directions:
1. Cut several slits in each eggplant and insert a sliver of garlic into each
2. Heat the olive oil in a wide skillet and had the eggplant.
3. Cook until the eggplant start to sizzle and color a bit, about five minutes.
4. Add one cup of water and half a teaspoon sea salt, and bring to a boil.
5. Reduce the heat to medium low, cover the pan, and cook until the eggplants are completely tender, 20 to 30 minutes.
6. Be sure to check and add more liquid as they cook.
7. When tender, remove the lid and cook until the water is evaporated and the eggplants are golden about 10 minutes.
8. Arrange on a platter, season with freshly ground pepper, and sprinkle with parsley.
9. Sprinkle with vinegar if desired.
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