The dish that we present today is a recipe very simple and genuine, for the family, as a tasty side dish, whether for a dinner with friends, serving it on the table with a good dry red wine.
Fresh seasonal eggplant are rich in vitamins, to be consumed at least twice a week.
If you want to vary the recipe by replacing the vegetable, you can do it with other vegetables at your will, always following pace with the instructions in this article.
A portion of 200 grams of this dish is the perfect amount recommended by nutrition experts.
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VEGETARIAN DISHES WITH EGGPLANT
Instructions
Place the vegetable on a cutting board (1), after eliminating the plant part on the ends, cut them initially in two parts (2), then each half into three parts (3).
At this point, started to shred the vegetable into pieces not too thin (4) and put the mixture in a medium-size bowl (5). Continue filling the bowl of fresh water, until the vegetables will not be afloat (6). Let the eggplant soak for about twenty minutes, so that the seeds can fall off.
Then drain the eggplant into pieces in a colander (7) and wash the vegetable thoroughly under water (8). After this, take a cotton cloth, and place over the diced eggplant, to absorb the excess water (9).
Take 1/3 of the leek and place it on a cutting board (10), and chop it finely (11). Leave into a small plate (12).
Take a medium pan and put inside the eggplant pieces (13) to cook at medium flame, after add the water (14) and join two tablespoons of extra virgin olive oil (15).
Now add salt (16), some ground black pepper (17) and add the chopped leek made previously (18).
With a wooden spoon stir thoroughly all the ingredients (19), cover with a lid and cook over moderate heat for about twenty minutes (20). Then, add the dried rosemary in the pan (21), the bay leaves and let finish cooking for another ten minutes. Before serve the dish on the table, take out the bay leaves. Serve piping hot, accompanying the recipe with good dry red wine.
