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Eggplants play an important role in Mediterranean cuisine, and their combination with fresh tomatoes and aromatic garlic creates an unrivaled taste duet.
Even though the eggplant season has not yet started, in stores we can find these valuable vegetables, which become a real source of vital nutrients, vitamins and minerals that the body needs so much after the winter period. Stewed together with fresh tomatoes and garlic, eggplants not only saturate the body with useful compounds, but also delight us with an unparalleled taste and aroma.
- Young eggplants of small size 700 g
- Onions 300 g
- Garlic 4 cloves of medium size
- Ripe tomatoes 500 g
- Fresh parsley 1 small bunch
- Sunflower oil 30-40 ml
- Salt and ground black pepper to your taste
First of all, wash and dry all vegetables and herbs.
Now cut the eggplants into circles of medium thickness. Put in a colander and salt. Leave them like this for 15-20 minutes, then dry them with a paper towel.
Then work with other vegetables. Cut the tomatoes into slices, the onion into half rings, crush and finely chop the garlic. Chop the parsley as finely as possible.
Dried eggplants should be fried. To do this, heat the oil in a pan and lay out the eggplant circles in a single layer. Fry them on both sides over moderate heat until golden brown, then transfer to another dish.
Instead of them, first saute the onion in a pan, and then add the tomatoes and garlic to it. Mix everything together and fry for another 5 minutes, then return the eggplants to the pan and add the parsley.
Salt, pepper. Mix the vegetables again and cover them with a lid. Reduce heat and simmer for 10 minutes.
The dish can be served both hot and cold.
