Cooked Eggplants with Tomatoes and Onions

Cooked Eggplants with Tomatoes and Onions

TopatoTopato
Darth Vader
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862
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22/02/2017
"Overeating with a delicious dish like this is no sin."
Preparation20 min.
Cooking35 min.
Тotal55 min.
Servings2
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  • Rating5 out of 5

Ingredients

  • eggplants - 19.5 oz (550 g)
  • tomatoes - 3, large
  • onions - 1
  • water - 2 cups
  • oil - 3 tbsp
  • parsley - fresh, leaves
  • lovage - fresh, leaves
  • paprika - 1 tsp
  • black pepper - to taste
  • sugar - 1 tsp
  • salt - to taste
measures

How to cook

Peel the eggplants, cut them into cubes, salt and pour cold water over them. Leave them for 15-20 min. to drain out the bitter juice.

Clean and chop the onion.

Saute the chopped onion in the oil and 1 cup water. Once it softens, add the drained of water and washed eggplant cubes. Fry with the onion and add the peeled and finely chopped tomatoes.

Stir several times, sprinkle on black pepper, salt, sugar and paprika. Pour in 2 cups hot water and boil the dish until the eggplants soften and are left with just a little sauce.

Several min. before removing from the stove, add the finely chopped lovage and parsley.

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