Braised Aubergines Eggplants
|Aubergines||500 Gram (1 Pound Eggplants)|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped oregano/1/2 teaspoon dried oregano||1 Teaspoon|
1 Cut the aubergines (eggplants) into 2.5 cm (1 inch) chunks and place in a colander. Sprinkle with salt and leave to drain for 30 minutes. Rinse and pat dry with kitchen paper.
2 Heat the oil in a saucepan, add the aubergines (eggplants) and fry for about 5 minutes, stirring all the time. Add the garlic and cook for 1 minute. Stir in the oregano, paprika, salt and pepper. Lower the heat, cover and cook for 15-20 minutes, until the aubergines (eggplants) are tender but not mushy. Serve hot or cold.