Turri-Burri. Fried Eggplant with Potatoes and Peppers
Probably you are more used to eat this vegetables grilled instead of fried, but I really recommend you to give a try to this way. This way of cooking the vegetables are very common in some mediterranean regions. You can serve it a a side this, tapas or as appetizer.
Ingredients: for 2 Servings
6 Potatoes
1/2 Eggplant
1/4 Green Pepper
1/4 Red Pepper
1/2 Onion
3 Garlic Cloves
2 Bay Leaves
Olive oil
Salt to taste
Procedure:
First peel and cut the potatoes in cubes like 1 cm (0,5 inch) thick. Then do the same with the eggplant. Finally chopped the peppers and onion.
Once the olive oil is hot add everything (including the entire garlic cloves and bay leaves) in the frying pan and fry all together for 15-20 minutes or until potatoes get a little brown color.
Tip: Remember your are frying, you have to put plenty of olive oil. You can use vegetal oil if you want, but is much better and tastier with olive oil. Also I recommend to put paper towel under the tutti-burri to absorve the oil and make it less oily, then remove the paper and start serving
-Samuel
Posted: July 25th, 2007 under Recipes.
Comments: none
Today’s topic is about the huge diversity of distinct wine-producer areas in Spain. I don’t want to get technical about this topic I just want to show you at a glance the diversity of Spanish wines you can choose, what I think it makes spanish wines even more special. But as always, your last choice is yours. 