Aubergines with garlic

Aubergines with garlic

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Garlic eggplants can be served as an appetizer or as a side dish, near a poultry roast.


Preparation time

40 minutes




3 eggplant

6 cloves of garlic


3 tablespoons flour

oil, fried

Method of preparation

Cut the eggplants (previously peeled) into thick slices about 1 cm, salt and set aside for a quarter of an hour.

Remove them from the water they leave, put them in the flour and fry them in very hot oil.

Fry the eggplant on both sides, until they turn golden. Remove the slices of venison on absorbent paper and let them remove the excess oil.

In the meantime, prepare the garlic sauce.

Chop the garlic and mix it with a little salt and water.

Pour the pomegranate obtained over the eggplant.

Serve hot or cold eggplant as you prefer.

The type of kitchen


Tags Garlic Eggplants