ForkwiseZarangollo
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 White onion
- 1 Eggplant
- Olive oil
- Egg (optional)
Method
- Cut onion in julienne (a third or half of an onion ring)
- Cut the eggplant in slices or chunks that can fit in a teaspoon
- Add oil to a pan (not a shallow one, wide and a bit deep is ideal if you have one) until it barely covers the vegetables
- Cook and stir in medium heat until they are tender, caramelized and translucent
- Kick up the heat to give them a crispy touch, but not for long
- (Optional) Turn off the heat and crack open an egg on top
- (Optional) Let the residual heat cook the egg. If it breaks just scramble it, the recipe doesn't call for anything fancy
- You can serve the dish with that oil (provided it is not burnt) or keep it for cooking other stuff
Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (enrique95) (source file) · Markdown removed; light copyedit
Photo: File:Zarangollo-2011.JPG by Tamorlan (CC BY 3.0) · source
