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Eggplant sauté in a frying pan
Eggplant sauté in a frying pan is a tasty and aromatic vegetable snack that is perfect as an accompaniment to any meat dish. Sauté is a cooking method for vegetables where they are first fried separately, and then together brought to readiness in a large frying pan or cauldron. Thanks to this cooking method, each ingredient can be distinctly felt in the finished dish, while all the vegetables combine very well with each other. For eggplant sauté, eggplants themselves are used as well as carrots, onions, garlic, tomatoes, sweet peppers, and optionally, a little hot pepper can also be added. If you make sauté during the season of fresh young vegetables, the dish will simply be incredibly delicious. It turns out even tastier than the classic and beloved eggplant caviar, all thanks to the unusual cooking method.
Preparation time: 50 minutes.
Caloric content: 51 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- eggplants - 2 pcs;
- carrot - 1 pc;
- onion - 1 pc;
- sweet pepper - 1 pc;
- garlic - 2 cloves;
- tomatoes - 2 pcs;
- parsley - 0.5 bunch;
- vegetable oil - 2-3 tbsp;
- salt - to taste;
- ground allspice - to taste.
Preparation
- Prepare all the vegetables. Peel the carrot and onion from the skin, remove the stem and seeds from the sweet pepper.
- Rinse the eggplants, remove the stem, and cut them into circles slightly less than a centimeter thick.
- Place the eggplant circles in a deep bowl, sprinkle with salt, and mix. This is necessary to remove excess bitterness. After about 10-15 minutes, gently squeeze out the released juice.
- Cut the onion into thin half-rings or quarter-rings.
- Cut the carrot into thin sticks or grate it on a grater for Korean-style carrots, and cut the sweet pepper into strips.
- First, lightly fry the onion (literally for a minute), then add the carrot and sweet pepper. Fry over medium heat until the vegetables become soft.
- In a separate frying pan, fry the prepared eggplant circles in vegetable oil. The eggplants should be laid out in a single layer so that each circle is lightly golden on both sides.
- Cut the tomatoes into random small pieces.
- Add the golden eggplant circles to the sautéed onion, carrot, and pepper.
- Then add the chopped tomatoes and minced garlic, mix, and simmer everything together for about 7-10 minutes.
- Add finely chopped parsley, mix, and keep the dish on the heat for a few more minutes.
- Eggplant sauté in a frying pan is ready. It can be served either hot or in a chilled form. Enjoy your meal!
