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2020-08-13 / test@t

Eggplant with fat tail and purple basil

Eggplant with fat tail and purple basil
Ingredients
  • 8-10 large eggplants
  • 400 g fat tail fat
  • 1 medium bunch of purple basil
  • 3 tbsp. l. mixtures of spices for pilaf (cumin, coriander, hot red pepper)
  • salt

STEP-BY-STEP COOKING RECIPE

Step 1
Put the fat tail in the refrigerator for 1 hour.
Step 2
Cut the eggplants into circles 1–1.5 cm thick - without cutting through to the end, so that you get such accordions.
Step 3
Then cut into thin slices, slightly smaller than the eggplant. Spread out on a board, salt, sprinkle with spices. Place a basil leaf on each slice.
Step 4
Carefully place a piece of fat tail with spices and basil into each cut. Skewer each eggplant. Grill the eggplants over charcoal until tender. Serve hot. Alternatively, cook in an oven preheated to 200 ° C for about 30 minutes.
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Vegetable Side Dishes,
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