Description
A delicious stew of eggplant with vegetables. Taught me how to cook it my mom. Also a favourite dish of the chief judge of my culinary creativity
Ingredients
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2 piece
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3 piece
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1 piece
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1 piece
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1 piece
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3 tooth
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Cooking
To prepare the vegetables.
Eggplant cut into strips, pour salt and leave for 15 minutes (to remove bitterness of skin).
Rinse the eggplant with water and dry with a towel.
Chop the eggplant into cubes and fry in vegetable oil.
Onions and carrots cut into cubes and fry.
Sweet pepper release from the stalk, remove seeds, cut into small strips and sauté with onions and carrots.
The browned vegetables to combine with the eggplant, reduce the heat and continue to simmer.
Notching the "butt" of the tomato crosswise, pour over boiling water, remove the skins, cut into cubes and fry with chopped lengthwise into strips garlic cloves.
Add tomato-garlic mixture into the eggplant, stir, add salt and continue to simmer about 5-10 minutes.
This stew is perfect as a side dish and appetizer.Served as cold and hot.Very tasty with sour cream and greens. Bon appetit!
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