Hello everybody, it is Kayley, welcome to our recipe website. Today, we’re going to make a distinctive dish, eggplant π with garlic and vinegar π. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Eggplant π with garlic and vinegar π is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Eggplant π with garlic and vinegar π is something which I have loved my whole life. They’re nice and they look fantastic.
Melanzane Sott'Olio Ricetta Facile di Benedetta - Pickled Eggplant in Oil Easy Recipe. β’ Π Π΅ΠΊΠΎΠΌΠ΅Π½Π΄ΠΎΠ²Π°Π½ΠΎ Π²Π°ΠΌ. Italian Grandma Makes Spaghetti Aglio e Olio (Garlic & Oil). POLPETTE DI MELANZANE BUONISSIME π Con questa ricetta una tira l'altra!
To begin with this particular recipe, we must first prepare a few components. You can have eggplant π with garlic and vinegar π using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Eggplant π with garlic and vinegar π:
- Get 2 eggplant π
- Prepare 1 cup vinegar
- Make ready 10 Garlic cloves
Add the cornflour slurry to thicken the sauce. Finally, add the Shaoxing wine and vinegar. What to Serve with Eggplant with Garlic Sauce. Aside from a warm bowl of rice, there are plenty of other Chinese classics you can serve with this dish.
Steps to make Eggplant π with garlic and vinegar π:
- Cut the eggplants long slices, sprinkle the salt π§, after 5 minutes washed the eggplants and leave it about 5 minutes also.
- Peel and crush garlic cloves or chop them in very small pieces, then add a cup of vinegar.
- Fry the eggplants until be golden.
- Add the vinegar and garlic mixture to the fried eggplant and cook for 15 minutes until it dries up. Then it is left to cool down and eaten cold without heating. It can be eaten with bread and yogurt
I made the garlic eggplant today and it was really delicious. I didn't have the Chinese vinegar, so I substituted rice vinegar and it still was yummy! Stir in the water, red pepper flakes, and garlic powder. I like to use fresh garlic over dried - and when making Asian sauces I tend to go with brown sugar instead of white. I also switched from soy to tamari - however as written I'm sure the original is.
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