Many people give up preparation eggplantBecause this vegetable often comes out bitter, and its hard skin is difficult to bite. However, it is enough to get to know a few tricks that will make this treat permanently on your menu. Above all, After cutting the eggplant into slices, it should be salted and set aside for several minutes, thanks to which you will get rid of unwanted bitterness. What’s more, when shopping, make sure that the copies you choose are not very large, firm and have a shiny skin. Just choose the right accessories for them, garlic, onion, as well as fresh, summer tomatoesto conjure up a delicious dish. Check how to do crazy Eggplant in tomato sauce.
Before you get on cooking, prepare:
- 2 small eggplants,
- 2 cloves of garlic,
- 1 large onion,
- 400 g of tomatoes,
- 1 chili pepper,
- 1 teaspoon of basil,
- ½ teaspoon oregano,
- ½ teaspoon of sweet pepper,
- a pinch of sugar,
- salt (to taste),
- olive oil,
- Fresh parsley (for decoration).
Cut the eggplants into slices. Sprinkle them with salt and put them on for 15 minutes. After this time, dry the slices of eggplant with a paper towel, rubbing excess salt. Rub them with cut cloves of garlic, sprinkle with olive oil and fry in a dry pan (preferably grill). Put aside.
Peel and cut the onion into cubes. Chop the cut cloves of garlic. Cut the chili pepper into slices. Fry them in a small amount of oil.
Add tomatoes to the pan and simmer the vegetables for a few minutes.
Season the sauce in a pan – herbs, sweet pepper, sugar and salt. Add eggplant to it. Simmer for the next few minutes.
Hot eggplant in tomato sauce, sprinkle with chopped parsley.
Sources: Terazpoczy.pl
See also:
Fluffy cake, pulling the center. The Georgian-Italian dish will love the whole family
It gives an energetic kick, you will forget what fatigue and weakness are. Simple, aromatic cocktail drink every day
They were a hit in dairy bars, today we rarely eat. For Italians and French it is a rarity
