30
Oct
Add one-fourth of the eggplant at a time and fry over moderately high heat until golden. Add eggplant and fry tossing occasionally until browned 5-7 minutes.
Drain the fried eggplant on paper towels or a wire rack set over a baking sheet.
Italian eggplant caponata recipe. Deep-fry the eggplant in batches turning as needed until golden brown on all sides. Drain the fried eggplant on paper towels or a wire rack set over a baking sheet. Season the fried eggplant with salt.
Deep-fry the remaining eggplant. In a Dutch oven or large skillet over medium heat heat the olive oil until shimmering. Dice the eggplant into 1 inch cubes skin on.
Heat olive oil in a large skillet over medium-high heat. Add eggplant and fry tossing occasionally until browned 5-7 minutes. Using a slotted spoon transfer eggplant.
If you want to make the light recipe then dont fry the eggplants and follow the recipe below. Step 1 Cut the eggplants into large cubes then place them in a colander. Sprinkle with salt and.
Like a Sicilian version of ratatouille Eggplant Caponata is a classic Italian dish made with garlic onion tomato vinegar capers pine nuts olives and of course – fresh eggplant. Fry the eggplant cubes in plenty of extra virgin olive oil and when they are golden brown drain them with a skimmer. In another pan sauté the sliced onion in a little oil add the celery olives capers pine nuts and cook for 5 minutes.
Add the chopped tomatoes and continue cooking for. Chop the striped eggplant into 1-inch dice. Step 2 In a large skillet heat 1 inch of vegetable oil to 350.
Add one-fourth of the eggplant at a time and fry over moderately high heat until golden. Although not the prettiest dish in the world caponata is a combination of crispy fried eggplant onions celery capers and olives simmered to perfection in a sweet and tangy tomato. Caponata is one of the most iconic side dish of theSicilian cuisine.
Eggplants celery tomatoes and onions all together to create a special dish with a uniq.