Recipe "Mezhivo eggplant":
- 6 large eggplants
- 3-4 large ripe tomatoes
- 3 medium onions
- 1 tablespoon of sugar
- 2 tablespoons of apple cider vinegar
- vegetable oil
- Salt and black pepper
Number of servings
The complexity of cooking
Step by step recipe for cooking
Eggplant cut into circles not thick, add salt and leave for 20-30 minutes.
Tomatoes cut in half and fry over mediumheat in vegetable oil until tender, without giving collapse. Prepared tomatoes Put on a plate, let them cool slightly and rub through a sieve. To the resulting puree, add the vinegar, sugar, salt and pepper.
Onions clean, finely chop. In a frying pan, heat a little oil over medium heat and, stirring, fry the onions until golden brown, 10 minutes.
Eggplant wash under running water from salt andpat dry with paper towels and pepper. In a large frying pan, heat a little vegetable oil over medium heat and fry the eggplant portions on both sides until golden brown. For each of the following portions just blow a little more oil.
Eggplant and onion Put in a small pan withthick bottom layer, cover with tomato sauce and place over medium heat. Bring to a boil, reduce heat to low, cover pan with a lid and simmer for 10-15 minutes.
Before serving, let it cool completely, more salt and pepper if necessary.