An easy and non-nutritious vegetable delicacy from Armenian cuisine. Of course, eggplant is a favorite vegetable for many, because it is easy to prepare and tastes good.
It is necessary
- - 2 medium sized eggplants
- - 3 tomatoes
- - half a bunch of fresh cilantro (can be replaced with parsley)
- - vegetable (olive) oil
- - salt pepper
- - sugar, garlic - to taste
- - vinegar 9% - 1/2 tsp.
Instructions
Step 1
Wash the eggplants thoroughly, cut lengthwise, and then cut into small triangles. Put them in a bowl, add a little salt and set aside for 10 minutes to get rid of the bitterness inherent in these vegetables.
Step 2
Remove the skin from the tomato. This is done very simply: make a cross-cut incision on top and immerse it in boiling water for a couple of minutes, then immediately into very cold water. The skin comes off easily. Don't forget to cut the stalk as well! Cut the tomatoes into triangles the size of the ones you cut the eggplant into.
Step 3
Rinse the eggplants from excess salt, dry with a paper towel and fry in vegetable oil until a light golden hue appears. Place again on a paper towel to remove excess oil.
Step 4
Add chopped tomatoes, finely chopped cilantro, garlic (press or chop with a knife), salt and pepper to taste, and vinegar to the eggplant.
