Fried Eggplant Appetizer in Tomato Sauce

Cooking method

1. Step 1:

   

   To make this delicious, juicy fried-eggplant appetizer, gather the ingredients and seasonings.

2. Step 2:

   

   Cut 2 kilograms of young eggplant into rounds about ¾ inch (1.5–2 cm) thick.

3. Step 3:

   

   Put the eggplant rounds in a large bowl.

4. Step 4:

   

   Add half a tablespoon of salt to the bowl of eggplant, then a blend of black and red pepper to taste, and mix well.

5. Step 5:

   

   Pour a little vegetable oil into a skillet, heat it on the stove, and add the first batch of eggplant to fry.

6. Step 6:

   

   Fry the eggplant on both sides until golden, then transfer it to a deep bowl.

7. Step 7:

   

   Finely chop 400 grams of dill, parsley, basil, and cilantro.

8. Step 8:

   

   Put the finely chopped herbs in a deep bowl.

9. Step 9:

   

   Add one tablespoon of sugar to the bowl of herbs.

10. Step 10:

    

    Add one and a half tablespoons of salt to the herbs.

11. Step 11:

    

    Press five or six cloves of garlic into the bowl of herbs.

12. Step 12:

    

    Add a blend of red and black pepper to taste to the bowl of herbs and mix everything together well.

13. Step 13:

    

    On top of the first layer of fried eggplant in the bowl, spread some of the herb mixture.

14. Step 14:

    

    Fry the next batch of eggplant until golden on both sides.

15. Step 15:

    

    Layer the eggplant and herbs in the bowl the same way, alternating.

16. Step 16:

    

    Pour one liter of unsalted tomato juice over the eggplant and herbs, right up to the top of the bowl.

17. Step 17:

    

    Cover the bowl and refrigerate the appetizer for two or three days. Made this way, it keeps for one month in the refrigerator.

18. Step 18:

    

    Cooking together, cooking simply, making the tastiest dishes at home from everyday ingredients! Enjoy!