Eggplant Mezhivo
by Editorial Staff
Eggplant mezhivo – a dish of Ukrainian cuisine, eggplant appetizer with tomatoes and onions. According to some sources, the word “low-haul” means “pickled”, and it can be assumed that the name was derived from the method of cooking vegetables with the addition of vinegar. For lovers of eggplant dishes – a great recipe!
Cook: 45 mins
Servings: 4
Ingredients
- Eggplant – 400 g
- Tomatoes – 150 g
- Onions – 150 g
- Table vinegar 9% – 8 g
- Water – 5 tbsp
- Sunflower oil – 80 ml
- Sugar – 10 g
- Salt to taste
Directions
- Peel the eggplants, cut into slices 0.5-1 cm thick, salt.
- Fry the eggplant slices in parts in sunflower oil on both sides, until a slight uneven blush.
- Transfer the fried eggplants to a plate.
- Peel the onion and cut it into half rings or feathers.
- Add oil to the pan, heat it and fry the onion until transparent.
- Peel the tomatoes. To do this, make a cruciform incision on each tomato on the side opposite the stalk. Dip the prepared tomatoes in boiling water for 1 minute. Then pour over the tomatoes with cold water and peel them off. Cut the tomato pulp into slices.
- In a saucepan, lay the eggplants, onions, and tomatoes in layers, sprinkling the vegetables with sugar. Pour in vinegar diluted with water.
- Simmer eggplants with tomatoes and onions, covered over low heat for about 25 minutes. 5 minutes before cooking, vegetables can be gently mixed.
Eggplant mezhivo is best served chilled, but can also be served warm.
Enjoy your meal!
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