An absolutely insane recipe, FOR FASTING | O reteta absolut dementiala, DE POST
Ingredients
Instructions
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Sprinkle the eggplant slices with salt and place a plate on top to keep them under water. Let them sit for 30 minutes to remove any bitterness.
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While the eggplant is soaking, prepare the vegetables by finely chopping the onion and garlic, and chopping the tomatoes.
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After 30 minutes, drain the eggplant slices and pat them dry.
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Heat oil in a pan over medium heat. Fry the eggplant slices on both sides until they achieve a golden brown colour. Remove them from the pan and set aside.
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n the same pan, add the chopped onion and sauté for 2-3 minutes until translucent. Then, add the chopped garlic and tomatoes. Pour in a little water and allow the mixture to simmer.
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Season the mixture with broth, black pepper, sweet paprika, and add the coconut milk. Let the sauce simmer until it reduces slightly.
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Add a handful of spinach and a sprig of fennel to the sauce, and stir until the spinach wilts.
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Return the fried eggplant slices to the pan and coat them in the sauce. Allow everything to simmer together for a few more minutes.
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Serve the coconut Eggplant curry hot, garnished with fresh herbs if desired.
Enjoy!
