Ingredients and Weight:
- Eggplant: 500 grams (1 pound)
- Plain flour: 1 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Vegetable oil: For frying
- Onion: 1 small, chopped
- Garlic: 2 cloves, minced
- Tomato sauce: 1/4 cup
- Water: 1/2 cup
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oil in a frying pan for frying.
- Slice the eggplant into 1/2-inch thick rounds.
- In a bowl, mix together the flour, salt, and black pepper.
- Dredge the eggplant slices in the flour mixture.
- When the oil is hot, fry the eggplant slices until golden brown and crispy. Remove and set aside.
- In a separate pan, saute the onion and garlic until fragrant.
- Add the tomato sauce and water, and let it simmer for a few minutes.
- Add the fried eggplant slices to the sauce and let it coat the eggplant evenly.
- Serve hot with rice or as a side dish.
Nutritional Information:
- Calories: 250 per serving (based on 8 servings)
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- The dish has a rich, tomato-based flavor with a hint of garlic and onion.
- The eggplant is pan-fried to perfection, resulting in a crispy exterior and tender interior.
- It is hearty and goes well with both rice and as a side dish for other main courses.
User Comments:
- "The dish was delicious! The eggplant was cooked to perfection." - John Doe
- "Love the crispy exterior and the rich tomato sauce. Will definitely make this again." - Jane Smith
- "Great dish for a weekend home-cooked meal. The flavors were spot on." - Bob Johnson
Special Precautions and Tips:
- Make sure to use a high-heat oil for frying to achieve the best crispy texture.
- Adjust the amount of tomato sauce and water according to your preference for a thicker or thinner sauce.
