In this recipe of saute dominated eggplant and other vegetables very well accompany them. Tomatoes, garlic and parsley is the most common accompaniment to the eggplant, because it is complement it’s tangy taste.
Ingredients:
• Eggplant – 800 g
• Tomatoes – 400 g
• Garlic cloves – 3 pcs.
• Ground black pepper – 1/2 tsp.
• Vegetable oil – 50 ml
• Parsley – 30 g
• Limes – 1/2 pc.
• Salt – 1/2 tsp.
Directions:
- Peel eggplant and chop into cubes about 2 cm. You can put it to half an hour into salted water to remove the bitterness.
- Fry the eggplant in a small amount of oil on medium-high heat. Stir, but do not add oil, even when the eggplant will absorb it.
- When the eggplant browned, add a diced tomato, reduce heat to medium and simmer for 10 minutes without a lid, occasionally stirring.
- Finely chop the parsley and garlic.
- When the vegetables are almost ready add chopped parsley and garlic, season with salt and pepper. Add lime juice or lemon juice and stir. Turn off the heat after 2 minutes.
- You can serve it as a salad or as a self-starter.
