A snack made of eggplant, which the husband planned only to try, and ate two plates at once Bashny.Net

Eggplant stew with vegetables is not only a source of vitamins, but also a universal garnish for meat, fish or poultry.





In winter, many vegetables are no longer available. Therefore, we offer to prepare the simplest, but no less tasty version of the dish with eggplants, carrots and onions.

Eggplant stew with vegetables Ingredients

• 3 medium eggplant
• 2 bulbs
• 1 large carrot
• 4 cloves of garlic
• 2 tbsp tomato paste
• salt and pepper
• vegetable-oil

Preparation

1. Cut the eggplant with rings.
2. So that they do not bitter and absorb less oil, sprinkle them with salt and leave them under pressure for 1 hour.
   
   
   
3. Meanwhile, grind carrots, chop the garlic and chop the onions finely.
4. Before frying, slightly squeeze the eggplant and drain the juice released.
5. Heat the frying pan with vegetable oil and roast the eggplant on both sides until golden on a small fire.
   
   
   
6. Put the fried eggplant in a bowl.
7. Pass the onions and garlic to transparency. Then add the carrots, tomatoes, stir, salti, pepperchi and continue frying for another 5 minutes.
   
   
   
8. Take a pot with a thick bottom and put layers of eggplant rings and carrots with onions into it.
   
   
   
9. Put the pot on the flame dissecter and vegetable carcasses for 30-40 minutes.
   
   
   
10. You can serve it warm, but I like it better from the refrigerator, especially on the second day. Stewed in vegetable juice, eggplants are oily and so soft that you can smear on bread.
    
    
    
11. Bon appetit!

Eggplants go well with other vegetables - tomatoes, pepper, zucchini. They perfectly complement meat dishes and even replace meat for those who decide to switch to a vegetarian diet. Interesting fact: in the botanical sense, eggplant is a berry.