Sautéed eggplant from Elmira Mardian of MasterChef
Sautéed eggplants according to this recipe won great popularity on the air of the cooking show "MasterChef". The juicy and flavorful dressing goes perfectly with eggplants. Cooking this dish is not difficult, but quite long. From the specified proportions you get a very large portion, I advise you to make half or even a third.
Composition:
- eggplants - 5 pcs.
- tomatoes - 5 pcs.
- yellow bell pepper - 2 pcs.
- red bell pepper - 2 pcs.
- carrots - 2 pcs.
- onion - 2 pcs.
- garlic - 4-5 cloves
- bay leaf - 2 pcs.
- fresh basil - a bunch
- fresh mint - a bunch
- fresh cilantro - a bunch
- vegetable oil for frying
- salt black pepper peas - to taste
Cooking sautéed eggplants:
Cut eggplants into circles and put them in salted cold water for 30-40 minutes to get out the bitterness.
Cut onions into half rings, grate carrots, cut peppers into half rings, chop garlic.
Onions and carrots stew in a pan with a small amount of vegetable oil for about 15 minutes, add the pepper and stew until the pepper is ready.
Slice tomatoes crosswise on one side and scald with boiling water. Peel tomatoes from the skin, cut into half rings and add to the stewed vegetables. Stew the sauce for another 15 minutes, then add the bay leaf, salt and pepper. If the tomatoes are sour, add 1 tsp of sugar.
Turn off the heat, add garlic and finely chopped herbs.
Discard the eggplant in a colander to drain the water. While the vegetable sauce is infused, fry eggplants in a frying pan with vegetable oil until golden color.
Place a layer of eggplants on a dish, pour the vegetable sauce over them, then another layer of eggplants and sauce again - and so 3-4 layers. Cool and serve sprinkled with herbs.
Enjoy!
