Stir the ingredients for the sauce.
Cut the melanzane lengthwise into quarters or eighths, depending on their size.
Cut the slices diagonally into halves or thirds. Heat plenty of oil (about 2, 5 cm high) in a frying pan to 180 degrees. Bake the melanzane in portions, turning until golden brown. Remove with a skimmer and drain on kitchen roll.
Sauté garlic and ginger in a little oil until soft. Extinguish with sauce, bring to the boil. Add melanzane, cook at high temperature, turning, until liquid is almost completely absorbed. Serve immediately.
Some other preparation ideas:
Goat cheese – wrapped in melanzani Marinate small round fresh goat caesli in rosemary oil, wrap in grilled eggplant strips, tie with string, bake on broiler or in pan until cheese melts.
Delicious entrée! Other quick ideas with grilled Melanzane slices all’italiana: roll each with a slice of prosciutto, basil leaf and a mozzarellina, pin with a wooden stick and bring to the table with Paradeiser sauce.
Mix ricotta with parmesan, season with salt, pepper and lemon zest. Spread evenly on the slices, roll up, bake.
Cook penne or spaghetti al dente, mix diagonally cut melanzan slices with ricotta and parmesan underneath and bring to the table on the spot.
Tip: Always use an aromatic
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