Stewed eggplant with tomatoes and garlic

Stewed eggplant with tomatoes and garlic
Stewed eggplant with tomatoes and garlic

Craving a delicious eggplant? From we suggest you prepare it according to this unique recipe – with tomatoes and garlic!

In France, for example, they add some zucchini and aromatic herbs to the recipe. And the Greeks lightly fry the eggplant, onions and tomatoes, then bake them under a layer of crumbled feta.

In our country, some housewives also add peppers, which makes the taste of the dish particularly expressive.

Come up with your own version or use ours: it’s simple, affordable and very tasty.

Product List:

700 g of small young eggplants
300 g of onion
4 cloves of garlic

You have never eaten such a delicious stuffed eggplant in your life

500 g of tomatoes
4 sprigs of parsley
30-40 ml. vegetable oil

freshly ground black pepper and salt to taste

Method of preparation:

Wash the eggplants and cut them into thick slices, sprinkle them with salt and leave them at room temperature for 15 minutes to release the bitter sauce, then dry them with kitchen paper.

Peel the onion and cut it into half moons. Peel the garlic and chop it finely. Cut the washed tomatoes into slices. Wash the parsley, remove the leaves from the sprigs and chop it finely.

Heat the vegetable oil in the pan, add the eggplants and fry them on medium heat on one side for 3 minutes. Fry the other side in the same way, 3 minutes, and arrange the eggplants on a plate.

Parmigiana with eggplants – a real delight for the senses

In the same pan, fry the onion and garlic over medium heat. Add the tomatoes and stir. Fry over medium heat for 5 minutes, then add the eggplant and chopped parsley.

Season with salt and pepper, stir and cover the pan with a lid. Let it simmer on low heat for 7-10 minutes.

Serve as a separate dish or as a side dish to chicken, meat or fish. Enjoy! /

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The article is in bulgaria

Tags: Stewed eggplant tomatoes garlic


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