Fried Eggplant with Onions (Side Dish)

Cooking method

1. Step 1:

   

   This recipe is a meatless vegetable dish that's sure to please. You'll need the ingredients listed above. I made it with a single eggplant, but you can easily double everything and make twice as much of this tasty side.

2. Step 2:

   

   Wash the eggplant, trim off the stem end, cut it into small cubes, and put them in a deep bowl of the right size.

3. Step 3:

   

   Sprinkle the cubes with salt to draw out the bitterness and excess liquid. Set aside for 30 minutes.

4. Step 4:

   

   Peel, wash, and cut the onion into large dice. To keep your eyes from watering while you chop, wet the knife blade now and then — this trick always works for me, and I think most home cooks know it.

5. Step 5:

   

   Tip the eggplant into a colander, rinse thoroughly, and let the water drain, then gently squeeze out the excess moisture (you can blot it dry with a paper towel).

6. Step 6:

   

   Heat the vegetable oil in a deep skillet, add the onion, and fry until translucent.

7. Step 7:

   

   Add the eggplant cubes, stir, and keep frying for about 7–8 minutes, until tender.

8. Step 8:

   

   Near the end of frying, add the pepper and a little salt.

9. Step 9:

   

   Transfer the finished eggplant to a serving bowl.

10. Step 10:

    

    Garnish with dill or green onion. Serve hot or cold, as a side to the main course or as an appetizer. My main dish was meatless dumplings with cabbage and mushrooms, which paired beautifully with the fried eggplant.

11. Step 11:

    

    Enjoy!