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🍽️ Crispy Eggplant Slices with Garlic, Chili, and Mint

143 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 6 garlic cloves
• 1 small red chili pepper
• 3 dried, marinated tomatoes
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 100 ml vegetable stock
• 1 pinch sugar
• pepper (from the mill)
• 1 bunch peppermint

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Slice the eggplants into thick rounds.
3. 3. Sprinkle the slices with a little salt.
4. 4. Let the eggplants sit for a few minutes to absorb the salt.
5. 5. Peel the garlic cloves.
6. 6. Slice the garlic into very thin pieces.
7. 7. Wash the chili peppers.
8. 8. Remove the stems and seeds from the chili.
9. 9. Finely chop the flesh of the chili.
10. 10. Finely chop the marinated tomatoes as well.
11. 11. Pat the eggplant slices dry with a kitchen towel.
12. 12. Heat the olive oil in a large frying pan.
13. 13. Fry the eggplant slices in batches over high heat.
14. 14. Turn the slices until they are golden brown on both sides.
15. 15. Arrange the cooked eggplant slices side by side in a baking dish.
16. 16. Fry the garlic in the pan for a short time.
17. 17. Make sure the garlic only browns slightly and does not burn.
18. 18. Add the chopped chili to the pan.
19. 19. Add the chopped tomatoes.
20. 20. Sauté the mixture briefly.
21. 21. Deglaze the pan with the lemon juice.
22. 22. Pour in the vegetable stock.
23. 23. Season the sauce with salt, sugar, and pepper.
24. 24. Pour the hot sauce evenly over the eggplant slices.
25. 25. Cover the dish tightly with plastic wrap.
26. 26. Let the eggplants soak in the sauce for at least 30 minutes.
27. 27. Wash the mint.
28. 28. Spin the mint dry.
29. 29. Chop the mint coarsely.
30. 30. Sprinkle the mint over the eggplants before serving.

Nutrition per serving

• kcal: 143
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 9 g