Eggplant stew » Cooking recipes with photos. home cuisine

What can I tell you – the taste of this stew is really, really amazing! Carrots, peppers and garlic became sweet and sour due to vinegar and sugar. Eggplants turned into real mushrooms in taste. Allspice gave the dish spiciness.

To admit, I tried such an interweaving of tastes for the first time in my life. Moreover, I could not even think that it can be obtained from absolutely simple and affordable products.

eggplants – 4 pcs. (about 600 g);
carrots – 1 large or 2 medium;
Bulgarian pepper – 1 pcs.;
vegetable oil – 5 tbsp. L.;
sugar – 2 tsp. (with slide);
salt – 0,5 tsp;
ground allspice – 1/3 tsp;
garlic – 5 cloves;
vinegar – 2 tsp.

Method of cooking eggplant stew.

I washed the eggplants, cut off their ends. I cut the eggplants first lengthwise into 4 parts, and then crosswise. My pieces turned out to be quite large. I put them in a silicone baking dish and put them in the oven for 20 minutes.

Then I started other vegetables.

Carrots were cleaned, washed and cut into half circles.

Wash the pepper, remove the stem, remove the seeds and cut it into cubes.

I cleaned the garlic, washed it and cut each clove into 4-5 pieces. I heated 5 spoons of vegetable oil in a pan and sent carrots, pepper and garlic there. Fry for 5 minutes, stirring from time to time.

I added sugar, salt, vinegar, allspice to these vegetables, mixed them, fried them for another 10-20 seconds and turned off the heat.

I took the eggplants out of the oven. I transferred the vegetables to them along with the entire filling. I mixed it.

I sent it to the oven again. This time for 15 minutes.

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