Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, caramelized eggplant. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Caramelized eggplant is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Caramelized eggplant is something that I’ve loved my entire life.
Slice. the eggplant into ¼-inch rounds and arrange in a single layer on the cookie sheet. Whisk together remaining ingredients and pour over eggplant. Flip the slices so that both sides are coated.
To begin with this recipe, we have to first prepare a few components. You can have caramelized eggplant using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Caramelized eggplant:
- Make ready eggplant
- Get 1 large eggplant/aubergine
- Make ready 2/3 cup butter, or ghee
- Get 1 tsp turmeric
- Prepare 1 tsp granulated garlic powder
- Prepare 1/3 tsp salt
- Get 1/2 tsp ground black pepper
It was like a mousy little girl turning into a movie star. Earlier this week while flipping through magazines at my parents' house, I came across a striking photo in the June Bon Appétit: a yogurt-smeared platter piled with vegetables. For its unlikely assembly of ingredients—fresh tomatoes with caramelized eggplant and crispy kale chips all atop a tzatziki-like sauce—I pegged it as an Ottolenghi creation, but soon learned it hails from an. Their eggplant is very beautifully caramelized– it isn't soggy, it isn't overly oily, it isn't burnt, and it isn't dry.
Instructions to make Caramelized eggplant:
- Peel and slice the eggplant like you would for french fries
- Heat butter, or ghee. Add eggplant and spices
- Fry till eggplant is done and caramelized. Set to paper towel to absorb excessive oils. Fry in batches repeat till done.
- Serve hope you enjoy!
It is just melt-in-your mouth perfectly caramelized and it works brilliantly in the dish. But, despite several different attempts I can't get that perfect caramelization. A number of things– such as those noted above– go wrong. Today's roasted eggplant recipe has Eastern Mediterranean roots, and in particular, Jerusalem. Typically, the eggplant is fried until it turns a charred brown (almost blackened), then finished with some warm Middle Eastern seasonings, fresh herbs and a generous drizzle of tahini.
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