Snacks

Fried eggplant with tomato


Ingredients for Fried Eggplant with Tomato

  1. Eggplant 1 piece (small)
  2. Tomato 1 piece (large)
  3. Garlic 2-3 cloves
  4. Salt to taste
  5. Ground pepper to taste
  6. Vegetable oil for frying
  • Main Ingredients: Eggplant, Tomato, Garlic
  • Serving 1 serving
  • World Cuisine

Inventory:

Kitchen knife, frying pan, cutting board, spatula, plate, paper towels.

Cooking fried eggplant with tomatoes:

Step 1: prepare the eggplant.


Rinse the eggplant and tomato and towel dry.
Peel the skin off the eggplant stripes.

Then cut the eggplant into slices (can be sliced) of a fairly large thickness, if you cut it smaller, they will turn into porridge.
Salt the eggplant and leave them on 10 minutesto remove the bitterness. Drain the juice, rinse the pieces of vegetables, and then wipe them with paper towels.

Step 2: fry the eggplant.


Heat the oil in a pan and fry the eggplant slices in it until golden brown on both sides.
Remove the fried slices from the pan.

Step 3: prepare the tomatoes.


Cut the tomato into circles of medium thickness, again so that they do not fall apart.
Peel and chop the garlic in very small cubes.

Step 4: fry the tomatoes.

In the same oil in which you fried eggplant, lightly fry the tomatoes. Then remove the sliced ​​vegetables from the pan.

Step 5: fry the eggplant with tomatoes.


Now put the fried eggplants in the same frying pan, and put the tomatoes on top of them. Sprinkle everything with garlic and ground pepper.
Pour in about one glass of water, cover everything with a lid and simmer over medium heat.

Simmer until all the water has evaporated. Then remove from heat and serve. It can be hot, it is possible after the vegetables have cooled.

Step 6: serve the fried eggplant with tomatoes.


Fried eggplant with tomatoes can serve as a snack or side dish. They are well combined, for example, with stew or fried meat. But just with bread you get a wonderful dish.
Enjoy your meal!

Recipe Tips:

- When serving, you can sprinkle eggplant with tomatoes, fragrant cilantro or parsley.