Awesome fried eggplant appetizer! Delicate, moderately spicy - just fantastic! What a pity that I did not know this recipe before, I would cook constantly. Now is the season for eggplants and tomatoes, so be sure to cook it, I'm sure you will be delighted!
Ingredients:
eggplant
tomato
garlic
greens
salt
vegetable oil
We need 3-4 medium eggplants. We wash them, cut off the ends on both sides and cut them into circles about 1 cm thick, no more. Fill the eggplants with salted water and leave for 30-40 minutes. We do this so that bitterness comes out of them, which can spoil the taste of the snack.
While the eggplants are soaking, prepare the tomato sauce. For him, we take ripe fragrant tomatoes, 2-3 pieces, and rub them on a grater. Or grind with a blender - in general, we make tomato puree out of them. Add a little salt to taste, you can add another pinch of ground black pepper.
Finely chop a bunch of dill and mix with chopped garlic. We take garlic to taste, I usually put 3 cloves. Finely chop the garlic with a knife, you can pass it through a press.
We squeeze the eggplants so that there is no excess moisture, put them on paper towels and blot them. Then fry until tender in a little vegetable oil.
Now we take a flat plate or dish, put the fried eggplants in one layer. Pour tomato sauce over each circle, sprinkle with dill and garlic on top.
The appetizer can, of course, be served immediately. But if you put it in the refrigerator for 2 hours, it will be even tastier. Bon appetit, friends!
Read also: I bake eggplants in the oven, stuff them and roll them up. I share my recipe for the winter
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