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Spicy Eggplant Craiovo



  •  1/2 eggplant
  •  30 grams flour
  •  (Extra virgin) olive oil
  •  1 clove garlic
  •  1/2 lemon
  •  thyme
  •  salt
  •  pepper
  •  vinegar: Cherry-Almond
  •  1/4 teaspoon PexPeppers Smoked Habanero powder




Wash the eggplant and dry it. Cut the stem and butt off. Cut them into slices without peeling of ± 0,5 inch thick. Sprinkle lots of (kitchen) salt on the slices and leave for 10 minutes. Rinse them well under running water and dry them with kitchen paper. Heat some olive oil in a pan. Press the garlic clove and let it fall into the oil. Divide the garlic a bit in the oil. Heat the oil with the garlic in it over low heat, do not let the garlic become (too) brown. Put some flour into a flat plate and coat the slices eggplant in the flour, both sides, press the flour a little bit with your hands. Then put the slices  eggplant in the oil and let them brown sauté 3 minutes per side (baking). Remove from the pan and drain on kitchen paper. Sprinkle the slices with pepper. Squeeze the lemon in a small bowl. In a small saucepan put 2 tablespoons (Cherry-Almond) vinegar with 2 tablespoons (extra virgin) olive oil, lemon juice, thyme and 1/4 teaspoon PexPeppers Smoked Habanero powder . Please note, 1/4 teaspoon is quite a bit, the more powder the hotter it gets. Boil for 5 minutes on very low heat, stirring with a spoon in the meantime. Arrange the eggplant slices in a flat bowl, pour the hot marinade on the slices and let it cool down until they are no longer hot. Then put the bowl in the refrigerator and let them withdraw the marinade at least 30 minutes. Serve cold.

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