Italians love vegetables. They cook them mostly with onion-garlic additives and do not consider the breath odor to irritate anyone. National dishes with such an effect are familiar to everyone in Italy.
But in post-Soviet countries, such a flavor is considered a bad tone. For that reason, it is better to put such food on the table for dinner, when it is not expected to go to the office or attend social events.
Ingredients
Serves: –+
- Eggplant 400 g
- Tomato 200 g
- Garlic 30 g
- Violet onion 100 g
- Coarsely ground breading 80 g
- Mascarpone 80 g
- Vegetable fat (not only olive oil but also sunflower oil will do) 50 ml
- Plenty of salt 70 g to remove bitterness from solanine and 8 g for frying
Method
Take eggplants and make coarse slices lengthwise, not in circles. Salt them well.- After half an hour, wash and, after a little drying, bread it.
Fry, turning, until soft in heated and salted oil.
When hot, smear with mascarpone and squeeze tomato pulp over the top.
Sprinkle with onion and garlic cloves. Let cool.
Serve as an appetizer with meat, potatoes, legumes, and even cereals. Tip for this recipe: rice or pasta (preferably spaghetti) will be very tasty and quite Italian.
