“Ghost Eggplant” (Eggplant Stew with Other Vegetables)

by Editorial Staff

We make stewed eggplants with tomatoes, carrots, onions.

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

  1. Cut the carrots into large circles.
  2. Throw the spices into the hot sunflower oil.
  3. Throw the carrots into hot oil (always first for vegetables).
  4. We take the onion, chop it coarsely – quarter it.
  5. Fry the carrots for about 10 minutes, stirring until crusty, throw in whole garlic cloves.
  6. Add onion, stir and fry.
  7. We cut the unpeeled young eggplant into large circles and semicircles.
  8. Throw the eggplants into the fried onions and carrots, stir.
  9. Cut the tomatoes coarsely.
  10. We fry our vegetables.
  11. Throw the tomatoes over the fried vegetables.
  12. Salt and mix.
  13. Add a spoonful of tomato paste (it is best to stir with water right away).
  14. Mix, add 200 ml of water and simmer, covered with a lid, for 10 minutes.
  15. We take greens. Open the lid and drop it on top.
  16. Stir and simmer for 2-3 minutes.
    Done !
  17. Well, and with toasted smoked ribs on a plate.

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