We adore this vegetable for its texture, its flavor and how versatile it is in the kitchen. We are talking, of course, about the aubergine and we are going to prepare it glazed and in a pan, avoiding turning on the oven and using a minimal amount of oil. They cook very quickly and, once in the pan, all you have to do is wait for them to be tender. They can be served just as they come out of the pan, although they can also be accompanied by a tablespoon of Greek yogurt, sesame seeds and chopped chives. The result is superb.
First we wash the aubergines well and cut them in half, crosswise. Then, we make some cross cuts on the inside and season. Heat a little extra virgin olive oil in a large frying pan and mark them with the cut side down.
When the base is golden, add a finger of water and cook them for five minutes in the pan with the lid on. Meanwhile, we mix the mustard, soy sauce, Tabasco sauce, honey, ketchup and sesame oil.
Once tender, we discard the water. Pour the sauce into the pan and place the aubergines on top. We glaze them over medium heat for about eight or ten minutes, or until golden and tender. Finally, we serve immediately.
XL Force Tefal aluminum frying pan
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Photos | Direct to the palate
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