A step-by-step recipe with a photo of making a garnish of eggplant, tomatoes and herbs at home. Rules and options for filing. Calorie content and video recipe.
Eggplant with tomatoes and herbs is a delicious food combination found in many homemade dishes. In many culinary traditions, these products are found in one dish. Musaka, ratatouille, ajapsandali … these are world famous cuisines where the "union" of these cultures is applied. The spicy pungency of eggplant is perfectly complemented by the juiciness of the tomato. This review presents a side dish of eggplant, tomatoes and herbs, which is additionally complemented by carrots and onions.
By competently preparing these products in one dish, you will get the perfect dish that will satisfy everyone with its taste. This is a very beautiful, spectacular and even solemn treat. Therefore, such a wonderful meal can delight not only home, but also guests at the festive table.
The vegetable side dish is delicious to use, both freshly cooked hot and after cooling in a cold state. The dish can be seasoned with any herbs, spices and spices. It is worth noting that this is not a very high-calorie dish, so it can be consumed even by those who follow their figure.
See also how to make pots of lamb and eggplant at home.
- Caloric content per 100 g - 159 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 2 pcs.
- Ground black pepper - a pinch
- Onions - 1 pc.
- Vegetable oil - for frying
- Parsley - a few twigs
- Tomatoes - 2 pcs.
- Salt - 1 tsp or to taste
- Carrots - 1 pc.
- Basil - a few twigs
Step-by-step preparation of a garnish of eggplant, tomatoes and herbs, a recipe with a photo:
1. Wash the eggplants under running water and dry with a paper towel. Cut off the stalks on both sides and cut the fruit into bars or any other shape. If you are using a mature vegetable, remove the bitterness from it first. To do this, sprinkle the sliced fruits with salt and leave for 15 minutes. Then wash and dry them with a paper towel. Do not carry out such actions with young fruits, tk. they do not contain bitterness.
2. Peel the onions, wash and cut into bars.
3. Peel, wash and cut carrots to the same size with all foods.
4. Wash the tomatoes, dry with a towel and cut into strips. Wash greens and chop finely.
5. Pour vegetable oil into a frying pan and heat. Send onions to it to fry.
6. Next, add the carrots and continue to fry the food for 10 minutes until golden brown.
7. In another skillet, heat the vegetable oil and add the eggplants. Fry them for 10 minutes until golden brown.
8. Combine eggplant, carrot and onion in one pan.
9. Add tomatoes to vegetables. Season the dish with salt, black pepper and any spices.
10. After 5-7 minutes of frying, season the eggplant and tomato garnish with finely chopped herbs. Stir the food and immediately remove the pan from the heat.
See also a video recipe on how to cook fried eggplant with fresh bell peppers and herbs.
