Eggplants Wisniewski

Description

These eggplant gave us the lady of the house in Vishnevka, when we were vacationing there in the summer. The dish I really liked, but the hostess did not want to tell the whole recipe completely. After returning home, I tried to cook eggplant as they should have been prepared according to my feelings, and... I did it! Taste - spicy and pungent, slightly cold; the dish is prepared quickly, time is spent only on otsloicu, but at the moment we can do something else, like roast potatoes. Can be served as snack, or as a separate dish.

Ingredients

Eggplant

3 шт
Vegetable oil
Greens

2 пуч.
Garlic

2 зуб.
Water

1 ст. л.
Salt

1 горст.

Cooking

Eggplant wash, cut off ends and cut lengthwise: first in half, then each half into another half and then into thick strips (width not less than 1 cm).

Fold the eggplant in a bowl and liberally pour salt.

On eggplant put the oppression and leave for 30 minutes.

At this time, greens wash, dry, cut off stems and chop. The recipe assumes cilantro, but I hate, and cost parsley and dill. Who likes cilantro - chop it too.

The garlic cloves finely and mix with herbs.

After 30 minutes the eggplant to remove oppression and to drain the resulting liquid.

Eggplant wring out slightly, so they were not too wet, and spread on Board or again to place them in a bowl.

Fry the eggplant in a well heated pan in a large amount of vegetable oil on both sides until Golden brown. Do not overdry! The vegetables should be soft. Put the eggplant in a single layer, not a bunch. If the pan is well-heated roasting on one hand takes 1-2 minutes. If a lot of eggplant - frying in several stages, taking ready on a plate.

When all the eggplants are ready, put them in a pan, add greens, stir and pour water.

Cover the pan with a lid, reduce the heat to low and simmer for 3 minutes. Remove the eggplant to a plate and serve hot with potatoes, fresh sliced vegetables or on their own.

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