Fried Eggplants with Tomatoes

TopatoTopato
Darth Vader
6k
858
1
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04/01/2018
"I could eat this dish every day and never get tired of it."
Preparation40 min.
Cooking30 min.
Тotal70 min.
Servings2
Cook
  • Views56
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  • Rating5 out of 5
  • Cooked1

Ingredients

  • eggplants - 2
  • tomatoes - 17.5 oz (500 g)
  • onions - 1
  • oil - 3 tablespoons
  • flour - 1/2 cup
  • salt - to taste
  • sugar - 1 pinch
  • parsley - 3 stalks
  • oregano - 2 pinches
  • oil - 1/2 cup for frying
measures

Preparation

Cut the eggplants into slices, sprinkle with a little salt and leave them for 30 min.

Wash them with cold water and dry them. Roll in flour and fry on both sides until golden. Take them out into a plate.

In the same oil, saute the finely chopped onions (if needed add a little more oil).

Grate the tomatoes. Pour them into the pan with the onions, add the sugar, salt and oregano. Stir periodically until the liquid evaporates and the dish is left in just oil.

In a shallow plate, serve pieces of eggplant with tomato sauce poured on top and sprinkled with finely chopped parsley.

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