Salted eggplant with tomatoes. Very tasty! The recipe was sent by a subscriber. And we liked it so much that we even decided that this dish would be on our New Year's table.
I even froze the eggplants for this recipe (I will tell you how I froze it at the end of the article).
How to cook
I cut the eggplants into slices and fry in vegetable oil in a pan. Without salt! I just chop and fry.
Now the tomatoes. I cut them into circles too.
Now I take the pan. And I spread a layer of tomatoes on the bottom. Now the tomatoes need to be salted "cool". A good pinch is needed for each layer.
In the video below, I showed this recipe in detail. There are also 4 more eggplant recipes - look, you will like:
Spread a layer of fried eggplants on the tomatoes. And sprinkle with finely chopped dill and garlic.
And then again the tomatoes.
Again salt, eggplant, dill with garlic, tomatoes, salt, eggplant, dill with garlic... The top layer is tomatoes. Salt well too.
I cover with a plate, press down lightly and do a little oppression. I put the pot in the refrigerator. And after 12 hours you can try.
Well, it's very tasty! For those who love eggplant and lightly salted tomatoes - what you need! Try it. Delicious!
Many thanks to Tatiana for the recipe! That's great! We will definitely cook for the New Year's table.
I have already frozen the eggplants for this recipe. To make them tasty in winter and not fall apart when frying, I cut the eggplants into circles, dry them a little in the dryer (or you can in the oven at 90 degrees). They turn out like jerky. And only then I freeze.