2022-04-14 20:58:07 +01:00
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---
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title: "Zarangollo"
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date: 2021-03-22
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tags: ['spanish', 'mediterranean', 'side', 'quick']
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2022-04-15 19:45:13 +01:00
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author: enrique95
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2022-04-14 20:58:07 +01:00
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---
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2021-03-23 01:57:22 +00:00
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Simple veggie starter/side dish from Murcia (Southeastern Spain)
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- ⏲️ Prep time: 5 min
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2021-03-23 19:18:52 +00:00
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- 🍳 Cook time: 10-15 min
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2021-03-23 01:57:22 +00:00
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- 🍽️ Servings: 2
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## Ingredients
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- 1 White onion
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- 1 Eggplant
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- Olive oil
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- Egg (optional)
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## Directions
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1. Cut onion in julienne (a third or half of an onion ring)
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2. Cut the eggplant in slices or chunks that can fit in a teaspoon
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3. 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
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4. Cook and stir in medium heat until they are tender, caramelized and translucent
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5. Kick up the heat to give them a crispy touch, but not for long
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6. (Optional) Turn off the heat and crack open an egg on top
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7. (Optional) Let the residual heat cook the egg. If it breaks just scramble it, the recipe doesn't call for anything fancy
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8. You can serve the dish with that oil (provided it is not burnt) or keep it for cooking other stuff
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