This recipe just came to mind when I had way too many eggplants, and I wanted a different and yummy way of cooking them. So this one eventually made a nice and easy starter dish.
The dried tomatoes and garlic add a delicious flavor! It’s important to use a very good non-stick frying pan, to avoid the need of too much oil.
For 4 portions you’ll need:
1 large eggplant
4-5 dried tomatoes (in oil)
1-2 garlic cloves
1 dash of cooking oil (I prefer coconut-oil)
1-2 pinch salt
Cut the eggplant into approx. 1cm thick slices.
Heat the olive oil in a large frying pan and cook the eggplant slices for approx. 5 minutes on both sides. Make sure the temperature is as low as possible so as not to burn them.
In the meantime peel and chop the garlic and also chop the dried tomatoes.
Sprinkle the dried tomatoes over the eggplants and turn them over.
Then add the garlic and let cook for max. 1 more minute on both sides.