Stewed eggplants with tomatoes and garlic

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to stew eggplants with tomatoes and garlic? Prepare all the necessary products. Wash the eggplants, cut off the ends and cut into cubes. To do this, first cut the vegetables into circles 1 centimeter thick, and then cut the circles into medium-sized cubes.

2. STEP 2

   

   Place the eggplants in a deep bowl and sprinkle them with salt. Leave the eggplants like this for 10 minutes. This is necessary so that the bitterness that the peel gives from the vegetables goes away.

3. STEP 3

   

   Prepare the remaining vegetables. Wash the tomatoes, remove the stem and cut into cubes like eggplants. Peel the onion and cut into cubes. Peel the garlic and finely chop or pass through a press. But I liked the larger garlic in this recipe. To chop the garlic, I used a wooden spatula - it’s very convenient to do it with.

4. STEP 4

   

   After the eggplants have stood in salt for 10 minutes, they need to be washed in a bowl of cold water, thus washing off the resulting juice along with the bitterness. Throw the eggplants in a colander so that the water drains from them and when we start frying them, they will not splash.

5. STEP 5

   

   Take a frying pan, pour vegetable oil into it and heat it well on the stove. Place eggplant, tomatoes and onions in the pan. Stir the vegetables and fry over high heat for 5 minutes while stirring. For how to choose a frying pan and oil for frying, see the separate articles at the end of this recipe.

6. STEP 6

   

   5 minutes after the start of cooking the vegetables, add garlic to the pan, add salt to taste and pour in half a glass of water. Mix everything and simmer for 10 minutes. Do not cover the pan with a lid so that excess liquid can evaporate.

7. STEP 7

   

   When all the liquid has evaporated, you can turn off the heat. Eggplants with tomatoes and garlic are ready. Bon appetit!

Comments on the recipe

Zhanat

04.10.2023

5

This recipe can be supplemented with other vegetables, for example, adding zucchini and bell pepper.

Testomania

04.10.2023

5

I cook eggplant often and love trying different recipes. This time I prepared stewed eggplants with tomatoes and garlic. I had not blue, but white and variegated eggplants, they are without bitterness, they don’t need to be soaked or pre-salted. So I just peeled them and cut them into small cubes. But I didn’t cut the tomatoes into cubes, I twisted some of them in a meat grinder, and left the rest for serving (I really like eating cooked eggplants with fresh tomatoes). I placed all the vegetables at the same time in a deep frying pan and cooked over high heat for about 7 minutes. Then I slightly reduced the heat to medium and continued cooking with the lid on. Everything is as in the recipe. I just didn't add water. I stirred occasionally. Indeed, in this dish it is better to finely chop the garlic with a knife; the pieces add a light aroma and a subtle taste. Just how I like it! In general, it took me about 20-25 minutes to cook the dish on the stove. And a quick dinner is ready. They ate it hot with porridge for dinner. As for me, there wasn’t even any need for any meat gravy. But these eggplants became even more delicious not even after cooling, but the next day, when they were left in the refrigerator overnight. The taste has become brighter and more expressive. I put these eggplants on bread and ate them with tomatoes. I highly recommend trying this, it’s incredibly delicious!