Eggplant with Peperoni Cruschi is a decidedly classic side dish, very well-known and truly tasty. It can be prepared in no time, and you can also spice it up with chili if you like it spicy. In this recipe, I’ve included an unusual ingredient; even though I’ve already given it away, come and discover it with me!
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs eggplants
- 3 pinches fine salt
- to taste dried oregano
- to taste olive oil
- 2 cloves garlic
- 2 peperoni cruschi
- 1 cup water
Preparation
Wash the eggplants, cut them into small cubes.
In a pan, add a little oil, let it heat, add two garlic cloves. Add the eggplants, oregano, a cup of water, salt, and cook for about 15 minutes.
Now, prepare the peperoni cruschi. Clean them with a dry cloth to remove dust, then remove the stalk and seeds. At this point, add plenty of oil to a pan and heat it to about 284°F, just until it starts smoking lightly, it shouldn’t be too hot. Place the pepper inside, leave it for two or three seconds, turn it over and leave for another two or three seconds. I usually use tongs. Remove the peppers from the pan and let them drain on a plate lined with paper towels for frying.
Tips/Advice
If you liked the recipe for Eggplant with Peperoni Cruschi and want to know more about peperoni cruschi, read here.
For more recipes with peperoni cruschi:
