This recipe is very fast, but it requires fresh eggplant. To ensure that the eggplant is fresh, it should have the following characteristics:
- Glossy skin,
- The stem and the calyx should be a beautiful green color with no brown spots,
- When you clutch the eggplant with your fingers, the flesh should slightly give, but should not leave a sign of the pressure
If these features are not present, cook the eggplant in another way. I am very fortunate to have a vegetable garden. I pick the eggplant just a few minutes before starting the preparation, so I can enjoy all the goodness of this vegetable.
Preparation time: 10 minutes | Cooking time: 15-20 minutes
2 cloves of garlic
2 tablespoons of extra virgin olive oil
1 teaspoon vegetable stock granules
Peel the eggplant using a potato peeler.
Cut into small cubes.
In a large frying pan add in the olive oil and cloves of garlic.
Warm up the olive oil and garlic and when it is very hot, add in the eggplant.
Add the salt and bouillon granules.
With a silicone spatula, continuously turn the eggplant, not in a circular motion, but with flipping gestures from below and above as if it were grilled eggplant. The burner must remain high and the eggplant should stand still for only a moment.
When they are roasted, turn off the burner and serve as side dish with meat and fish or as a stand alone vegetarian dish.