Fennel beaded eggplants are a simple and easy-to-make side dish. Beaded eggplant is much sweeter than classic eggplants, and due to its small shape, it is ideal for baking and frying as it absorbs less oil. Beaded eggplant contains less water and does not need to be soaked in water and salt to remove the bitter taste like other eggplants. Furthermore, it does not need to be peeled and cooks in about 10 minutes. A perfect dish for eggplant lovers that is prepared in very little time and with few ingredients we have in the pantry. This side dish pairs well with grilled meats, chicken scallops, but is also excellent on toasted bread, or to stuff a vegetarian sandwich.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 beaded eggplants
- 1 clove garlic
- 6 tbsp extra virgin olive oil
- 1 tsp fennel seeds
- salt
- chili powder
Tools
- 1 Knife
- 1 Pan
- 1 Lid
Steps
Rinse the eggplants under running water.
Dry them with kitchen paper.
Remove the stem and cut them into slices about 0.4 inches thick.
Peel the garlic and leave it whole.
In a large pan, heat the oil with the peeled garlic clove and chili.
As soon as the garlic turns golden, add the eggplants and cook over high heat for 5 minutes.
Salt and season with the fennel.
Mix gently to combine the ingredients.
Lower the heat and continue cooking with a lid for another 5-6 minutes.
If they dry out too much, add 2 tablespoons of hot water.
Serve hot or warm, paired with grilled meats or simply with toasted bread.
Tips
Beaded eggplants have a thin and particularly digestible skin.
They do not need to be brined to remove the bitter taste typical of eggplants.
Fennel beaded eggplants keep for 2-3 days in the refrigerator in a closed container.
Freezing is not recommended.
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