Badrijani Sunelebit (eggplant With Garlic And Basil) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 Medium: eggplants,
4 Cloves: garlic,
Salt,
- finely chopped,
Oil,
Wine vinegar,
3/4 cup: Chopped fresh basil,
Directions:
Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle
with salt to taste and let stand 1 hour. Rinse and pat dry.
Heat several tablespoons oil in heavy skillet. Saute 1 slice
eggplant until golden on both sides. Place cooked slice on plate and
sprinkle with basil, garlic and salt and vinegar. Repeat with
remaining slices, building up several layers of cooked eggplant on
plate. Let stand 1/2 hour at room temperature, then chill. Serve as
salad or side dish. Makes 6 servings.
Each Serving Contains About: 20 calories; 2 mg sodium; 0 cholesterol;
1 gram fat; 3 grams carbohydrates; 1 gram protein; 0.38 gram fiber.
Source from luhu.jp
with salt to taste and let stand 1 hour. Rinse and pat dry.
Heat several tablespoons oil in heavy skillet. Saute 1 slice
eggplant until golden on both sides. Place cooked slice on plate and
sprinkle with basil, garlic and salt and vinegar. Repeat with
remaining slices, building up several layers of cooked eggplant on
plate. Let stand 1/2 hour at room temperature, then chill. Serve as
salad or side dish. Makes 6 servings.
Each Serving Contains About: 20 calories; 2 mg sodium; 0 cholesterol;
1 gram fat; 3 grams carbohydrates; 1 gram protein; 0.38 gram fiber.
Source from luhu.jp