Eggplant with Bacofoil

Name: Eggplant with Bacofoil
Yield: 6
Ingredients: Ingredients:; 1 kg of eggplant; 1 cup of oil; 250 g of bacofoil left to marinate overnight; 5 cloves of garlic, minced; 1 tablespoon of fresh ginger, grated; 1 teaspoon of earthy thyme; 1/2 teaspoon of ground cinnamon; 1 teaspoon of black pepper; 1/2 teaspoon of salt; 5 cups of water; For brushing; Oil

1
Ingredients:
2
1 kg of eggplant
3
1 cup of oil
4
250 g of bacofoil left to marinate overnight
5
5 cloves of garlic, minced
6
1 tablespoon of fresh ginger, grated
7
1 teaspoon of earthy thyme
8
1/2 teaspoon of ground cinnamon
9
1 teaspoon of black pepper
10
1/2 teaspoon of salt
11
5 cups of water
12
For brushing
13
Oil

Ingredients

1
Ingredients:
2
1 kg of eggplant
3
1 cup of oil
4
250 g of bacofoil left to marinate overnight
5
5 cloves of garlic, minced
6
1 tablespoon of fresh ginger, grated
7
1 teaspoon of earthy thyme
8
1/2 teaspoon of ground cinnamon
9
1 teaspoon of black pepper
10
1/2 teaspoon of salt
11
5 cups of water
12
For brushing
13
Oil

Directions

1
Preparation:
2
1
3
Slice the eggplant into 1 cm thick pieces
4
Sprinkle with salt and let it rest on a wire rack for 30 minutes
5
Drain in running water and then dry with paper towels
6
2
7
Brush the eggplant slices with oil and fry them in a pan until they're golden brown on both sides
8
3
9
Meanwhile, heat the oil in a pressure cooker, add the bacofoil, garlic, ginger, thyme, cinnamon, black pepper, and salt
10
Stir-fry for five minutes, then add the water and let it simmer for an hour or until the bacofoil is tender
11
Place the eggplant slices in a baking dish and top with the bacofoil.