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Eggplant tomato and onion mix

Mezhivo: Eggplant with Tomatoes and Onion

This dish is wonderful both hot and cold. The flavor of the vegetables is especially good chilled. Eggplant is delicious paired with tomatoes and onion...

MariaS

Recipe author

Composition / ingredients

Servings:

Eggplant

Tomatoes (large)

Onion (medium)

Vegetable oil

0.5

Sugar

Salt

Vinegar

Water (broth)

0.5

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 38 % 5 g

Carbohydrates 54 % 7 g

67 kcal

GI: 86 / 0 / 14

Cooking method

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Cut the eggplant into rounds, salt them, and leave for 15–20 minutes to draw out the bitterness. Meanwhile, slice the tomatoes and onion into rings. Rinse the rested eggplant under water and let it drain, then fry in vegetable oil. Try not to add extra oil, or the dish will turn out greasy. Transfer the eggplant to a pot. In the same pan, fry the onion and tomatoes, then add them to the eggplant. Add the vinegar, salt, sugar, and broth. You can also add a bay leaf, garlic, and fresh herbs. Keep on the heat for 15–20 minutes.