A very spicy eggplant stew goes well with boiled rice and buckwheat porridge. This stew can be served as a side dish for meat or fish, or as an independent dish. You can cook spaghetti very tasty and serve them along with such eggplants.
It is necessary
- - 50 g butter;
- - 5 pieces. eggplant;
- - 4 things. red tomatoes;
- - 1 PC. onions;
- - 2 pcs. a clove of garlic;
- - 100 g of greens curly parsley;
- - 50 g of olive oil;
- - salt and pepper to taste.
Instructions
Step 1
Take five fresh medium sized eggplants, rinse well in warm running water. Using a knife, carefully cut off the top edge with the stalk. Use a sharp fork to prick each eggplant at least ten times in different places. If not pinned, the eggplants may explode in the oven or the skin may swell violently. Put baking paper on a baking sheet, eggplants on it and bake at medium temperature in the oven for half an hour.
Step 2
Wash the onion and garlic in cold water, peel. Cut the onion into quarters and cut the garlic into halves. Wash the tomatoes and grate on a coarse grater, discard the skins. Rinse the greens, dry and chop finely.
Step 3
Melt the butter in a frying pan, add the olive oil, onion and garlic and fry. Add tomatoes and herbs, simmer for fifteen minutes. Remove the eggplants, cut into large pieces and add to the pan, simmer for another fifteen minutes.
