The red wine in the kitchen is a very useful tool, enables us to give flavor to food without abusing fats, and in the case of eggplant dipped in red wine sauce, the same properties are still intact helping prevent fluid retention and improving digestion.
Eggplant dipped in red wine sauce
- 2 eggplants
- 2 onions
- 3 carrots
- 150 grams of green beans
- 1 glass of red wine
- I egg, beaten
- Extra virgin olive oil
Peel and chop the onions into dice, once chopped proceeds to poaching and seasoning.
Add 1/2 tablespoon flour to the diced onions, the wine, and 1 cup water.
With strong fire reduce the preparation for 20 minutes and proceeds to crush to reserve it for your sauce.
Chop the green beans, diced, peeled carrots and cut each into 4 cylinder.
Steam carrots and green beans for 8 minutes, add them to the sauce reserved and cook for 5 minutes.
Peel the eggplant, cut into slices of 1 inch thick, spread them on a tray and season.
Dry the eggplant; pass them in flour and beaten egg with a pinch of salt.
Fry the breaded eggplant in a pan with hot olive oil. Drain on a plate lined with absorbent paper towels.
Serve the red wine sauce in the bottom of the dish and place atop the breaded eggplant.
The green beans and carrots provide fiber to this dish, so this recipe will help you stay healthy and get the nutritional intake you need with the delicious taste of wine.
Do you need a wine to go with? Today we opted for the red wines of Rioja:
Paternina Banda Azul 2008
Paco Garcia Seis 2012