Technical stages for Eggplant a la Niçoise :
- Cut the peppers in strips.
- and slice the tomatoes.
- Flour and in a pan in really warm ("smoky") oil.
- Drain on paper towels.
- Peel the eggplants and cut them in 8 mm-thick slices. Sprinkle with salt and wait until water beads form on the eggplant. Pat dry, flour and stir-fry in hot oil.
- Drain on paper towels.
- In an oiled pan, alternate the slices of eggplant, tomatoes and peppers. Sprinkle with chopped garlic and parsley.
- Bake for 2 minutes, then stir-fry. Season and put back in the oven. Repeat twice and serve.
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