Eggplant in tomato-milk sauce

Description

Love vegetables, especially when they are fresh and natural. Eggplants are soft and very juicy, while the milk adds thickness and tenderness of the sauce.

Ingredients

Eggplant

4 piece
Tomato

4 piece
Onion

2 piece
Milk

300 ml
Tomato paste

100 g

Cooking

Eggplant cut into cubes, sprinkle with salt and leave to get rid of the bitterness.

Finely chopped onion fry in oil until Golden brown.

To the onions add the eggplant.

When the eggplants are almost done, add the tomato paste or ketchup. If using tomato paste, it must be diluted with water, otherwise the sauce will be very thick.

When the sauce boils, add the milk and simmer until tender balaganchika.

Once everything is ready add the chopped tomatoes. Tomatoes pre-need peel, scalded them with boiling water. After you add the tomatoes after 5 minutes turn off the fire and our dish is ready!!!!