“Ghost Eggplant” (Eggplant Stew with Other Vegetables)
by Editorial Staff
We make stewed eggplants with tomatoes, carrots, onions.
Cook: 25 mins
Servings: 4
Ingredients
- Eggplant – 1 kg
- Tomatoes – 1 kg
- Carrots – 0.5 kg
- Onions – 0.5 kg
- Garlic – 2-3 cloves
- Tomato paste (optional)
- Greens
- Salt
- Spice
Directions
- Cut the carrots into large circles.
- Throw the spices into the hot sunflower oil.
- Throw the carrots into the hot oil.
- We take the onion, chop it coarsely – quarter it.
- Fry the carrots for 10 minutes, stirring until crusty, throw in whole garlic cloves.
- Add onion, stir and fry.
- We cut the unpeeled young eggplant into large circles and semicircles.
- Throw the eggplants into the fried onions and carrots, stir.
- Cut the tomatoes coarsely.
- We fry our vegetables.
- Throw the tomatoes over the fried vegetables.
- Salt and mix.
- Add a spoonful of tomato paste
- Stir, add 200 ml of water and simmer, covered with a lid, for 10 minutes.
- Stir and simmer for 2-3 minutes.
Done!
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