It’s the perfect choice for a quick dinner or as a side dish that will impress.
If you’re looking for a delicious and different recipe to impress at dinner time, this is the perfect option!
Today we’re going to teach you how to prepare succulent eggplant steaks that, with a touch of egg, gain an incredible flavor, worthy of a restaurant.
Easy and quick to make, this dish can also be served as a side dish or main course.
Get ready to be amazed by the flavor and simplicity of this recipe. Let’s go!
Banana and Condensed Milk Recipe
Ingredients:
-
- 2 eggplants
- 3 boiled potatoes
- 1 chopped onion
- 1 chopped tomato
- 50 ml tomato sauce
- Chopped olives to taste
- Provencal herbs to taste
- Chopped chives to taste
- Eggs
- Salt to taste
- Olive oil and butter to taste
Wine sauce:
-
- 3 cloves of garlic, sliced
- 1 teaspoon of wheat flour
- 150 ml dry red wine
- 50 g sun-dried tomatoes
Preparation method:
Wash the eggplants thoroughly, cut them in half, sprinkle with salt and let them rest for 10 minutes. Then, dry them with paper towels to remove excess moisture.
Heat the butter in a frying pan and brown the eggplants, cut side down.
Transfer the eggplants to a baking sheet lined with parchment paper, cut side down.
Make a few holes in the skin of the eggplants and place in a preheated oven at 200°C for 20 minutes.
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Meanwhile, mash the potatoes with butter and milk until they form a puree. Set aside.
In a frying pan, sauté the onion and tomato. Add the chopped olives, herbs, tomato sauce, chives and a pinch of salt. Spread this mixture over the roasted eggplants.
In a cupcake pan, crack an egg and bake until the yolk is at the desired doneness. Place the egg on top of the baked eggplant and serve with mashed potatoes.
As another option, melt some butter in a frying pan, brown the chopped garlic, flour, and sun-dried tomatoes.
