Description
Juicy, tender and hearty dish. What I like about him is the fact that it is delicious, both hot and cold. Don't even know how to categorize this recipe is a side dish, and appetizer, and stew in one.
Ingredients
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Eggplant
2 piece
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Carrots
1 piece
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Pepper
2 piece
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Tomato
2 piece
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Cream
50 ml
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Soy sauce
50 ml
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Sour cream
1 Tbsp
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Salt
-
Allspice
-
Garlic
1 tooth
Cooking
Cut into cubes the eggplants,
bell pepper and
peel the carrots.
Fry the carrots in a pan with hot vegetable oil. Burn in any case should not! Take out with a slotted spoon.
Fry the same in oil the peppers with the eggplant. We roast them separately from the carrots, as they are more delicate in structure.
When vegetables are roasted, put them carrots. Stir.
On top lay the sliced tomatoes, but not stir. Let him be on top.
Pour the vegetable cream (milk fat) on the entire surface of the dish.
Also pour the soy sauce. Bring to the boil and simmer for about 5-7 minutes under closed lid on small fire.
Add sour cream and gently stir. Simmer for another 5 minutes. Turn off the heat. In General the principle is that the vegetables were "by heart", a little crunched. Adjust yourself time since everything is cut differently.
Sprinkle with salt and pepper to taste. Interfere again. Put crushed garlic and infuse.
This is a very tasty and healthy! And most importantly - easy!
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