Eggplant in a pan with garlic and tomatoes fast

4 servings
25 min

I finely chopped the fried cooled garlic and added it to the finished dish, then sprinkled the aubergines with ground chilli. In step number 8, you can add tomato paste or browned tomatoes for a richer taste. Eggplant with tomatoes is delicious hot and cold, and will serve as a great addition to meat, pasta, potatoes and more. Have a pleasant appetite!

How to quickly fry eggplant with garlic in a pan? Prepare all the necessary products first. Instead of olive oil, I used the usual odourless vegetable.

Wash the eggplant in clean water, dry with a tea towel. Cut & quot; ponytails & quot; on both sides and cut the blue circles about 0. 5-0. 8 mm thick. If your eggplant is large and thick, then cut each circle in half or into four parts.

In a pan, heat some vegetable oil. Fry the aubergines on both sides until a nice golden crust appears.

Remove the bluish ones with a slotted spoon or fork from the pan and place on paper wipes to get rid of excess oil.

At this time, prepare everything else. Peel the garlic. Rinse tomatoes and basil under running water and dry with napkins. I used a few pieces of cherry tomato in the recipe.

Cut the garlic into two parts, grind the basil. Cut each tomato in half and remove the fastening points of the peduncle, and then chop in small wedges, as in the photo.

In a clean pan, heat the olive or vegetable oil (2-3 tbsp), fry the garlic until golden.

Take out the garlic, it fulfilled its function by giving the oil flavors. Send tomatoes and basil to the pan. Simmer for about 5-7 minutes, stirring gently occasionally.

Add the fried aubergine to the tomatoes, salt, pepper to taste, stir again. Reduce the heat on the stove to just below average and simmer the vegetables for 5 to 10 minutes. Sometimes mix so that nothing burns, do it carefully to keep the pieces intact as much as possible and not turn the dish into porridge.

Sprinkle the ready-made eggplant with tomatoes with fresh herbs as desired. Basil, parsley, dill or green onions are perfect. Can be served!

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.