The most common eggplants in Russia are oblong and purple in color. Originally, eggplant was a small white fruit, comparable in size to a hen's egg, hence the English name eggplant (egg plant). Eggplants are delicious and nutritious and can be served as a side dish and as a main course. Pickles are prepared from eggplant, fried, boiled and stewed with various vegetables.
It is necessary
-
- Eggplant - 500 g;
- Garlic - 50 g;
- Tomatoes - 300 g;
- Vegetable oil for frying;
- Salt to taste;
- Dill - 100 g.
Instructions
Step 1
Choose small eggplants. These eggplants will fry easily and will not taste bitter.
Step 2
Rinse the eggplants thoroughly, dry them with a towel. Cut the eggplants into circles 0.5-0.7 cm wide.
Step 3
Season the sliced eggplant with salt and stir. Leave it on for 5-10 minutes and rinse under cold water. So the eggplants will get rid of excess juice and unnecessary bitterness.
Step 4
Finely chop the tomatoes, salt and place in a preheated skillet. Fry over low heat, stirring occasionally. Tomatoes will be ready when most of the juice has boiled away. This will happen in 10-15 minutes.
Step 5
Pour 0.5 cm of vegetable oil into a frying pan for eggplant and heat.
Step 6
Fry the eggplant on both sides, laying out each circle separately, until golden brown.
Step 7
Peel and rinse the garlic. Chop or grate finely.
Step 8
Put the finished eggplants in one layer on a plate, put a small amount of tomato on top and sprinkle generously with garlic. Next, lay out the second layer of eggplant and repeat.
Step 9
Wash the dill, dry it on a towel and chop finely. Sprinkle the dill over the eggplant. To taste, you can sprinkle each layer separately, or the entire dish on top.
Step 10
Leave the eggplants with garlic for 20-30 minutes, so they will soak in the tomatoes and garlic.
