Eggplants and tomatoes are a very good combination. They can be baked, fried or stewed, served as an appetizer, side dish or main course. Supplement the tomato-eggplant duo with herbs, spices, cheese and other ingredients that accentuate the taste of vegetables.
For the dish to succeed, choose ripe, juicy tomatoes with a sweetish taste. Eggplants should not be lethargic or overripe. The denser the pulp and the fewer seeds it contains, the better.
Prepare a delicious vegetable and mushroom dish. Cut 3 eggplants and 2 tomatoes into slices, sprinkle with salt, freshly ground black pepper, and then roll in flour. Fry vegetables in hot vegetable oil until golden brown and place in a bowl. Chop 2 onions and fry until transparent. Add 100 g of pre-washed, dried and sliced mushrooms to the onion, season with salt, pepper and fry until mushrooms are tender.
Put tomatoes and eggplants to the mushrooms, pour 4 tbsp into the pan. tablespoons of sour cream, stir and simmer for 5-7 minutes. Sprinkle with finely chopped parsley and serve with fresh white bread.
A simple but tasty option is eggplant stewed with tomatoes and garlic. Chop 3 cloves of garlic and fry in a little vegetable oil. Rinse 4 medium-sized eggplants, dry and cut into cubes. Place them over the garlic and fry until golden brown. Pour boiling water over 3 meaty tomatoes, remove the skin, coarsely chop the pulp and place with the eggplants. While stirring, simmer vegetables for 10 minutes, season with salt and pepper. Add a handful of finely chopped herbs: dill, celery, parsley. Mix everything well, heat for a few more minutes and serve. This dish will be an excellent side dish for grilled meat or sausages.
Instead of fresh herbs, you can use a mixture of dried herbs.
Expand the vegetable set by adding carrots and bell peppers to the eggplant. Cut 2 onions into thin half rings, peel and grate large carrots. Peel sweet peppers from seeds and partitions, chop into strips. Cut the washed and dried eggplants into thin slices, chop the tomatoes in the same way.
Fry the onions in a pan with heated vegetable oil, then add the carrots to it. Cook for 5-7 minutes, add eggplant and pepper, stir. Cook the vegetables for another 5 minutes, add the tomatoes to them and simmer all together. Add salt and freshly ground black pepper. Place some dried basil and thyme in a skillet, cover and simmer until the liquid is completely evaporated and the vegetables are tender. Garnish with fresh herbs before serving.
If you want the tomato slices to retain their shape, do not peel them off.
An original and appetizing dish - stewed vegetables baked in the oven. Rinse 4 even, not too large eggplants, dry, cut off the tails. Cut the vegetables in half lengthwise, spoon out the pulp. Chop it and place it in a skillet with heated olive oil. Pour boiling water over 3 tomatoes, remove the skin, remove the grains. Cut the pulp and add to the eggplant. While stirring, simmer vegetables until soft, season with salt, freshly ground black pepper, sprinkle with a little wine vinegar.
Fry the eggplant boats in a separate skillet until golden brown. Instead of frying, they can be placed in the microwave for 2 minutes. Fill the eggplant halves with stewed vegetables, sprinkle with 100 g of grated cheese and bake in an oven preheated to 200 ° C.
