What could be tastier than tender juicy veal with a fragrant golden brown crust, so also accompanied by eggplants. Such a dish is very satisfying, high-calorie and, moreover, it is a fail-safe option on any festive table.
Ingredients:
- fresh veal with ribs - 1 kg;
- natural tomato juice - 2 glasses;
- medium-sized eggplant - 3 pcs;
- 3 onions;
- sunflower oil (olive);
- ground black and red pepper (to taste);
- salt (to taste);
- spices and spices (to taste).
Preparation:
- Cut the veal meat into small pieces and fry in a pan with the addition of sunflower or olive oil until a characteristic golden crust is formed.
- Place pieces of meat on the bottom of a saucepan, pour water two fingers above the level of the product. Boil the meat, constantly removing the foam from the surface. After all the foam has been removed, the heat can be lowered to below average, salt the water and simmer the veal for 2 hours.
- Crumble the eggplants into rings 1, 5-2 cm wide. To release all the bitterness, pre-soak the vegetable in cold water with a small amount of salt for about 1, 5 hours, add pieces of ice to the water if desired, this will prevent the circles from turning black.
- Put the matured eggplants on a napkin so that the excess liquid comes off. Then fry in olive oil until the pulp softens.
- Fry the onions, chopped in half rings in oil, add the eggplants there, season with pepper, salt and spices. Pour in tomato juice or tomato paste diluted with water. Warm up until the characteristic sour smell disappears.
- Put the stewed veal with the rest of the ingredients. If the dish is dry, add a little broth. Simmer the product for about 15 minutes over medium heat. The veal under the eggplant is ready.
