Tomatoes, eggplants, pumpkin, fried squash

1 serving


Pumpkin, zucchini and eggplant (if the eggplant skin is tender, then it is not cut off), peel off the skin and seeds (young zucchini are not peeled off the seeds) and cut into circles. Wash the tomatoes, cut out the rough part of the peduncle, cut in half and partially remove the seeds. Tomatoes that have few seeds and plenty of flesh should be chosen for frying; tomatoes are fried without peeling. Salt the prepared vegetables, plan in flour and fry. Tomatoes should be fried first, putting the cut up, and then turned over. When serving, you can put warmed green peas or green peas dressed with milk or milk sweet sauce on each circle of fried vegetables. Milk sauce, milk sweet or sour cream-tomato serve separately or pour it around the dish.