Eggplant is loved by all, for sooo rare exception! This recipe is versatile. So the eggplants can be cooked for appetizer at the moment, and can be rolled up for the winter in jars! Vegetables for harvesting you can also use optional and to taste! Can this light be used as cold as a separate dish or as a vegetable side dish to any meat dish.
Wash and peel the prepared vegetables: eggplant, tomatoes, garlic.
Eggplant cut into slices 1 cm thick, and soak them in salted water for 20-30 minutes to remove bitterness and impregnation with water - so they will be less absorb oil when frying. While the eggplant soaked, we clean the garlic, skip it through a garlic press and chop the tomatoes slices. After soaking lay the eggplant on a napkin to remove excess moisture, and fry on both sides in a frying pan.
The preparatory stage has been completed. All of us are ready and move on to preparing the meals.
On a hot frying pan pour vegetable oil, spread a layer of fried eggplant, sprinkle with salt, optional - pepper, coat with garlic mixture, spread a layer of sliced tomatoes, add salt them a little, then again a layer of eggplant and so as long as the products are not over. The top layer should be "tomato"! Can pour the thick tomato juice, if you make a blank if this dish as a piece of "for now" - you can make a mesh of mayonnaise, sour cream, sprinkle with grated cheese. Close the lid and let stew on low heat for 20-25 minutes!
You can prepare the same snack, but without the tomatoes, onion and carrot, previously browned separately.
25 minutes passed!!! Our appetizer or side dish, like you want to call it, done! Bon appetit!!!