Print Recipe
 Favorite Eggplant Recipe
Eggplants are cooked quickly, they turn out juicy, fragrant and very tasty. Very easy to prepare.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into large pieces, sprinkle with salt and leave for 15-20 minutes.
    Cut the eggplant into large pieces, sprinkle with salt and leave for 15-20 minutes.
  2. In a separate bowl, mix the ingredients for the sauce: soy sauce, wine vinegar, sugar. dissolve 1 tsp corn flour in 2 tablespoons of water and add to the sauce. Cut the onion into thin half rings.
    In a separate bowl, mix the ingredients for the sauce: soy sauce, wine vinegar, sugar. dissolve 1 tsp corn flour in 2 tablespoons of water and add to the sauce. Cut the onion into thin half rings.
  3. Rinse the eggplants with cold water. Pour a small amount of vegetable oil into the pan and put the eggplant pieces.
    Rinse the eggplants with cold water. Pour a small amount of vegetable oil into the pan and put the eggplant pieces.
  4. Fry it on medium heat on all sides and simmer until soft for about 15 minutes.
    Fry it on medium heat on all sides and simmer until soft for about 15 minutes.
  5. Put the finished eggplants aside. In a frying pan, heat a small amount of vegetable oil and put the onion and garlic. Simmer over medium heat for about 3-4 minutes until soft, stirring constantly. Add eggplant, pour sauce. Mix everything, reduce the heat to a minimum, cover the pan with a lid and simmer for 2 minutes. Remove the lid and simmer for 1 minute, stirring constantly. Remove the pan from the heat. Finely chop the parsley and mix with the vegetables. Delicious eggplants are ready!
    Put the finished eggplants aside. In a frying pan, heat a small amount of vegetable oil and put the onion and garlic. Simmer over medium heat for about 3-4 minutes until soft, stirring constantly. Add eggplant, pour sauce. Mix everything, reduce the heat to a minimum, cover the pan with a lid and simmer for 2 minutes. Remove the lid and simmer for 1 minute, stirring constantly. Remove the pan from the heat. Finely chop the parsley and mix with the vegetables. Delicious eggplants are ready!
  6. Ready.
    Ready.
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