Eggplant “Greek Sauce”
by Editorial Staff
Ingredients
- Eggplant – 4-5 pcs.
- Bulb onions – 2 pcs.
- Carrots – 4 pcs.
- Fresh dill – 1 bunch
- Fresh parsley – 1 bunch
- Tomato juice – 1 glass
- Salt – 2 teaspoon (to taste)
- Flour – 2-3 tbsp
- Vegetable oil – 10 tbsp
Directions
- Wash the “blue” (eggplants), cut along the edges and cut into thick circles, 1.5-2 cm thick. Add 2 teaspoons of salt and leave for 20 minutes. Then we will merge the juice.
- Peel the onion and cut into half rings 0.5 cm thick.
- Peel the carrots, wash and rub on a coarse grater.
- Pour flour into a plate. Roll the eggplant slices in flour on all sides.
- In a frying pan, heat 2-3 tablespoon. tablespoons of vegetable oil. We spread the prepared eggplant circles in a preheated pan. Fry over medium heat for 4-5 minutes.
- Then turn over and fry for another 4-5 minutes. I got 4 passes. Before frying each new portion, I poured an additional 1 tbsp of oil.
- Cook the onions in a separate frying pan. To do this, heat up 1 tablespoon. a spoonful of vegetable oil, put the onion and, stirring, fry it over high heat for 10 minutes. Then transfer the onion to a plate.
- Add another 2-3 tablespoon. tablespoons of vegetable oil, spread the carrots. Stirring every 1.5-2 minutes, fry the carrots over high heat for 10 minutes. The carrots should be soft.
- Add the onion and fry, stirring for another 2-3 minutes.
- We cut the greens.
- We start laying products in the cauldron. I got 4 layers. So I divided the blue into 4 servings and the rest of the food into three. Put a layer of blue in the cauldron.
- Above – a layer of fried carrots with onions. Then – greens.
- Repeat layers. Usually the last layer is eggplant. Fill vegetables with tomato. This can be tomato juice, tomato paste diluted with water, or grated tomatoes (they also need to be slightly diluted with water). The liquid level should be about 2 cm below the vegetables. It took me 230 ml. If you have poured out the entire filling, but there is not enough of it, just add water (preferably hot). We put the cauldron on fire, cover with a lid and simmer the eggplants in tomato sauce over medium heat for 10-20 minutes.
Eggplants in tomato sauce are ready in Greek. Greek eggplant can be served both hot and cold. Enjoy your meal!
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