I love eggplant for the fact that one fruit contains 80% of the daily fiber, vitamins C, B, B2, PP and carotene, potassium, sodium, calcium, magnesium, phosphorus, and iron. And even in the XVI century it was called the “crazy apple”:) Baked eggplants can be stored for a long time in the refrigerator or even in the freezer, getting them in the winter as needed. Frozen ones can be used to make delicious mashed soups and spawn. In the meantime, there is an opportunity to buy fresh - we cook from them.
- 4-5 young eggplants
- 6 chili peppers (fresh or dry)
- 50 ml of honey
- olive oil
- salt
Preheat the oven to 210C. I brought a cunning technique to give chili a “smoky” taste from Thailand. If you cook with whole dry peppers - so do. Preheat the pan, pour in the oil. Add the chiles and cook for 13-15 seconds over very high heat so that the skin turns dark brown and leaves an intense spicy aroma. Turn off the heat and put the chili on a napkin to absorb excess oil. If you use fresh chili — choose green, this pepper is more fragrant. Eggplant cut into slices 1/2 cm wide. Lubricate with olive oil, honey, chili (leave the peppers whole + 1 rub or chop). Let stand for 2-3 minutes. Put the eggplants and peppers on a baking sheet and bake for 20 minutes. Turn over and cook for another 5-7 minutes. If it seems to you that the eggplants are still raw (perhaps if you use very large and mature fruits), cover the finished eggplants in a plate with cling film, in the heat they will “reach”. Of course, you can also cook zucchini. And to taste add dry garlic, zira, dry oregano.
Preheat the oven to 210C. I brought a cunning technique to give chili a “smoky” taste from Thailand. If you cook with whole dry peppers - so do. Preheat the pan, pour in the oil. Add the chiles and cook for 13-15 seconds over very high heat so that the skin turns dark brown and leaves an intense spicy aroma. Turn off the heat and put the chili on a napkin to absorb excess oil. If you use fresh chili — choose green, this pepper is more fragrant. Eggplant cut into slices 1/2 cm wide. Lubricate with olive oil, honey, chili (leave the peppers whole + 1 rub or chop). Let stand for 2-3 minutes. Put the eggplants and peppers on a baking sheet and bake for 20 minutes. Turn over and cook for another 5-7 minutes. If it seems to you that the eggplants are still raw (perhaps if you use very large and mature fruits), cover the finished eggplants in a plate with cling film, in the heat they will “reach”. Of course, you can also cook zucchini. And to taste add dry garlic, zira, dry oregano.
