Fried Eggplants with Cherry Tomatoes
40 min. Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Fried eggplants with cherry tomatoes is an Italian recipe that is very easy and quick to prepare. Eggplants with tomatoes can be served not only warm, but also cold. They can be placed on a toasted baguette, add mozzarella, or you can put prosciutto on top. This recipe can very quickly turn from an appetizer to a sauce for pasta.
Recipe Ingredients
Cooking Recipe
The recipe for fried eggplants with cherry tomatoes is very simple. Wash the eggplants, cut into small cubes, pour olive oil, salt and mix. Set the eggplants aside for 10 minutes.
Place the frying pan on high heat and heat it up well. It is better to take a frying pan with a coating, but if not, then you need to pour a small amount of olive oil. Fry the eggplants on high heat, stirring occasionally until golden brown.
Transfer the fried eggplants to a bowl and pour a small amount of olive oil into the frying pan. Peel the garlic, cut it in half and put it into the heated oil. When the garlic gives off an aroma, put the chopped tomatoes into the frying pan, add salt and pepper. After a minute, add the basil leaves and stir.
When the tomatoes are soft, add the fried eggplants and stir. Simmer over low heat for 3 minutes, then transfer the eggplants to a plate, garnish with basil leaves and serve.