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Print Recipe
Eggplant Stewed Whole in Tomatoes Recipe
An incredibly flavorful, easy-to-prepare dish of eggplant, peppers and tomatoes is prepared in a frying pan. With minimal costs, you will get a result that will exceed your expectations - The dish is very appetizing and delicious.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. For cooking, we use the same size eggplant and Your favorite pepper. I have hot pepper. Oil for frying can be used any, but without smell.
    For cooking, we use the same size eggplant and Your favorite pepper. I have hot pepper. Oil for frying can be used any, but without smell.
  2. We cut off the tail of eggplants, wash them and make an incision in a spiral: from the place where the tail was, down. Not deep, cut only the skin. Then we make random punctures all over the eggplant.
    We cut off the tail of eggplants, wash them and make an incision in a spiral: from the place where the tail was, down. Not deep, cut only the skin. Then we make random punctures all over the eggplant.
  3. Pour a liter of water into any container, stir in 1 tbsp of salt and soak our eggplants for 20 minutes.
    Pour a liter of water into any container, stir in 1 tbsp of salt and soak our eggplants for 20 minutes.
  4. While the eggplant gets rid of bitterness, we clean the peppers from the tails and seeds, garlic - from the husk, tomatoes from the skin. Cut tomatoes into 0.5 cm cubes, garlic - small plates.
    While the eggplant gets rid of bitterness, we clean the peppers from the tails and seeds, garlic - from the husk, tomatoes from the skin. Cut tomatoes into 0.5 cm cubes, garlic - small plates.
  5. Fry the eggplant and pepper in oil over high heat until they are browned.
    Fry the eggplant and pepper in oil over high heat until they are browned.
  6. Put our eggplant and pepper in the pan (you can use the one where the vegetables were fried, if the oil is not burned out), top with tomatoes and garlic, salt.
    Put our eggplant and pepper in the pan (you can use the one where the vegetables were fried, if the oil is not burned out), top with tomatoes and garlic, salt.
  7. Cover with a plate and put the load. Thus, on medium heat, simmer for 15 minutes.
    Cover with a plate and put the load. Thus, on medium heat, simmer for 15 minutes.
  8. Remove the load, sprinkle with dried mint, reduce the heat to a minimum, cover with a lid and simmer for another 20 minutes.
    Remove the load, sprinkle with dried mint, reduce the heat to a minimum, cover with a lid and simmer for another 20 minutes.
  9. The table can be served both hot and cold. Bon appetit.
    The table can be served both hot and cold. Bon appetit.

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