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Seeing them like this, from above, no one would say that the aubergines They are one of the most versatile ingredients in the kitchen. There are as many ways to prepare them as there are tastes when eating, that is why every time we find a new recipe to enjoy them we cannot avoid putting it into practice. This time it is the turn of the aubergines with garlic, a very simple dish to prepare that is ideal as a starter or to accompany a meat, chicken or fish preparation. This recipe is made quickly, so there is no excuse not to try it, that’s why at OneHowTo.com we invite you to discover how to make aubergines with garlic Step by Step.
4 diners
Low difficulty
Ingredients:
Steps to follow:
1
In many recipes you will find the main step before cooking the eggplant sprinkle it in salt and let it rest for 20 or 30 minutes to release its acidity. Well, you should know that you can skip that step now because the aubergines that we currently buy do not have the acidity of yesteryear, so it is completely useless to do this.
However, it may be convenient to do it when preparing fried eggplant and eggplant lasagna, since in both cases it is appropriate to help the eggplant release its water to obtain a more consistent result. The fact is that if you forget it or don’t have time, nothing will happen and you will also get a delicious dish.
2
To start doing these aubergines with garlic you will have to peel and cut the garlic into small cubes, reserve and continue with the aubergines. Wash them, peel them and cut them into cubes, slices or strips, as you feel like consuming them the most.
3
In a large skillet or a preferably non-stick pot add olive oil and bring to medium heat. When it is hot add the garlic that you have previously minced and lower the heat a little, let it cook for approximately 2 minutes but watching that the garlic does not burn, that is why it is important to do it on low heat.
4
After two minutes begin to add the eggplant little by little, stir to make sure that all the garlic does not stay at the bottom since you run the risk of burning. Add salt and pepper to taste, stir again and cook for 10-15 minutes.
You will know that your aubergines with garlic they are ready when they have acquired a brown tone and a tender appearance. Test while you cook to make sure they have the desired salt point.
5
Once ready, turn off the heat and serve, remember to sprinkle a little fresh parsley cut at the moment to intensify its flavor. This recipe can be eaten hot or cold, having a great flavor.
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