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Eggplant with tomatoes
1 serving
My eggplants, scalding with boiling water, removing the skin, sprinkling with salt, allowing us to stand for 15-20 minutes, and then rinse with cold water to remove the salt, lightly squeeze and cut into small pieces. Then fry in sunflower oil along with bulb onions, put in ceramic dishes, add tomatoes cut into circles, pre-peeled bell peppers, salt, pepper, pour vinegar (better apple) and mix. Sprinkle parsley greens on top.
My eggplants, scalding with boiling water, removing the skin, sprinkling with salt, allowing us to stand for 15-20 minutes, and then rinse with cold water to remove the salt, lightly squeeze and cut into small pieces. Then fry in sunflower oil along with bulb onions, put in ceramic dishes, add tomatoes cut into circles, pre-peeled bell peppers, salt, pepper, pour vinegar (better apple) and mix. Sprinkle parsley greens on top.
sunflower oil - 80 g, parsley greens to taste, cilantro to taste, tomatoes - 400 g, salt to taste, vinegar to taste, eggplant - 400 g, pepper to taste, onions - 200 g, bell green pepper - 100 g
