How to make garlic aubergines



Seeing them like this, above, nobody would say that the eggplants They are the most versatile ingredients in the kitchen. There are so many ways to prepare them as you like when eating, so every time we find a new recipe to enjoy them, we cannot avoid putting it into practice. This time it is the turn of Garlic eggplants, a very simple dish to make that is ideal as an entree or to accompany a preparation of meat, chicken or fish. This recipe is prepared quickly, so there is no excuse for not trying, so we invite you to discover how to make garlic aubergines Step by Step.

4 people Low difficulty Ingredients:
  • 2 large eggplants
  • 6 cloves of garlic
  • Fresh parsley
  • Olive oil
  • Salt and pepper
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In many recipes you will find the main step before cooking the eggplant, sprinkle it with salt and let it stand for 20 or 30 minutes to release its acidity. Well, you should know that you can skip that step because the eggplants we buy today do not have the acidity of yesteryear, so it is completely useless to do this.

However, it may be convenient to do it when preparing fried eggplants and eggplant lasagna, since in both cases it is appropriate to help the eggplant release its water to obtain a more consistent result. The fact is that if you forget it or do not have time, nothing will happen and you will also get a delicious dish.


To start doing these Garlic Eggplants you must peel and cut the garlic into small cubes, reserve and continue with the eggplants. Wash them, peel them and cut them into cubes, slices or strips, as you want more to consume them.


In a large skillet or preferably nonstick pot add olive oil and bring to medium heat. When it is hot add the garlic that you have previously chopped and lower the heat a little, let it cook for about 2 minutes but watching the garlic does not burn, That's why it's important to do it over low heat.


After two minutes, start adding the eggplant little by little, stirring to make sure that all the garlic does not remain at the bottom and you run the risk of burning. Add salt and pepper to taste, stir again and let cook 10 to 15 minutes.

You will know that your Garlic Eggplants they are ready when they have acquired a brown tone and a tender appearance. Go testing while cooking to make sure they have the desired salt point.


Once ready, turn off the heat and serve, remember to sprinkle some fresh parsley cut at the time to intensify its flavor. This recipe can be eaten hot or cold, with a great taste.

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