Eggplant Toast
A Zhejiang-style dish with a subtly sweet aftertaste and an inviting color.
Ingredients
eggplants
4
olive oil
150 ml
garlic clove
1
onions
1-2
salt
to taste
black pepper
to taste
Instructions
1
Make the eggplant paste
Halve two eggplants and steam them with garlic until soft (a microwave also works), then blend together with the garlic cloves and onion in a blender until smooth.
2
Season the eggplant paste
Add salt and pepper, and drizzle in a coffee-spoon of olive oil.
3
Fry the eggplant slices
Take two eggplants and slice them diagonally into thin pieces. Once the oil is hot in a skillet, add the eggplant slices three at a time and fry each side for about one minute.
4
Drain the oil
Remove from the pan into a colander, then pat off the excess oil with paper towels.
5
Plate the dish
Place a little of the eggplant paste between each slice, then arrange on a platter and serve.
