Eggplant in a frying pan with garlic and tomatoes quickly

Step-by-step cooking

1. Step 1:

   

   How to quickly fry eggplant with garlic in a frying pan? First of all, prepare all the necessary products. Instead of olive oil, I used the usual odorless vegetable oil.

2. Step 2:

   

   Wash the eggplants in clean water, dry with a kitchen towel. Cut the "tails" from both sides and cut the blue circles with a thickness of about 0.5-0.8 mm. If you have large and thick eggplants, then cut each circle in half or into four parts.

3. Step 3:

   

   Heat some vegetable oil in a frying pan. Fry the eggplants on both sides until a nice golden crust appears.

4. Step 4:

   

   Remove the blue ones with a slotted spoon or fork from the pan and put them on paper napkins to get rid of excess oil.

5. Step 5:

   

   At this time, prepare everything else. Peel the garlic. Rinse tomatoes and basil under running water and dry with napkins. I used a few cherry tomatoes in the recipe.

7. Step 6:

   

   Cut the garlic into two parts, chop the basil. Cut each tomato in half and remove the attachment points of the stalk, and then chop into small slices, as in the photo.

8. Step 7:

   

   In a clean frying pan, heat olive or vegetable oil (2-3 tablespoons), fry the garlic until golden brown.

9. Step 8:

   

   Take out the garlic, it has fulfilled its function by saturating the oil with aromas. Add tomatoes and basil to the pan. Simmer for about 5-7 minutes, stirring gently from time to time.

10. Step 9:

    

    Add fried eggplant to tomatoes, add salt and pepper to taste, mix again. Reduce the heat on the stove to slightly below average and simmer the vegetables for 5 to 10 minutes. Sometimes mix so that nothing burns, do it carefully to keep the pieces intact as much as possible and not turn the dish into porridge.

11. Step 10:

    

    Sprinkle the finished eggplant with tomatoes with fresh herbs if desired. Basil, parsley, dill or green onions are perfect. You can serve!