Description
This recipe has long been in my bookmarks. First did not dare to try, then it wasn't the drain, then eggplant. And so I finally made this dish... and regretted it so long with this. Eggplant, soaked in the juice from the stewed plums is delicious! The dish is perfect as a cold snack, and as an independent dishes and as a garnish.
Ingredients
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3 piece
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250 g
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1 piece
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1 piece
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0.25 tsp
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0.25 tsp
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3 tsp
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3 Tbsp
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1 coup
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Cooking
Number of servings specified for a main dish or side dish. 1. Onions to clear, cut half rings. In a pan pour oil and fry the onion until soft, sprinkle with sugar.
2. Eggplant cut into half rings. If necessary, you must sprinkle sliced eggplant with salt, went to the bitterness, then drain the liquid and gently rinse it off. I this year lucky, and eggplant there are absolutely not bitter. Add to the onions the eggplant, stir and simmer for about 5-7 minutes.
3. Bell pepper cut into strips, add to eggplant, stir and simmer until soft pepper.
4. Plum cut in half, remove the seeds and cut into small slices. Put plum to the rest of the vegetables, add the ground coriander and dried garlic. Season with salt to taste. Mix gently and simmer for another 5 minutes. Then stir again, straightening the salt-sugar (sugar and spice need to adjust according to your taste, I took another 1 teaspoon of sugar to the already used two when fighting Luke). If desired, sprinkle with finely chopped cilantro, mix and serve.
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