Kitchen appliances and utensils
- gas or electric stove;
- pan;
- kitchen spatula;
- cutting board;
- knife;
- plates for ingredients.
Ingredients
- Eggplant - 700 g
- Sweet pepper - 600 g
- Tomatoes - 500 g
- Onions - 350 g
- Garlic - 15 g
- Red chili pepper - 1 pc.
- Salt - 3.5 tbsp. l
- Sugar - 1 tbsp. l
- Olive oil - 40 ml
- Ground paprika - 2 tsp.
- Dried basil - 2 tsp.
- Ground black pepper - 1/2 tsp.
- Ground coriander - 2 tsp.
- Fresh cilantro - 100 g
Step cooking
- We take 700 grams of fresh eggplant, thoroughly rinse them with water, cut the stem and cut into half rings with a sharp knife on a cutting board. We shift the chopped eggplant into a deep plate.
- Pour 3 tablespoons of coarse salt into eggplant, mix thoroughly with a kitchen spoon and leave to rest for 30 minutes.
- Next, take 350 grams of onion, peel it and cut into half rings. We turn on the gas or electric stove, set the pan to warm up, pour 3 tablespoons of vegetable oil and put the chopped onion. Fry for 3 minutes over medium heat, constantly stirring with a kitchen spatula.
- Next, add 2 teaspoons of coriander, 2 teaspoons of dried basil, 2 teaspoons of ground paprika, ½ tablespoon of salt, 1 tablespoon of sugar to the pan to the onion and mix thoroughly.
- Add 1 tablespoon of vegetable oil.
- We take 600 grams of sweet bell pepper, carefully rinse it under water, cut out the middle and the stalk. Cut into medium pieces, add to the pan to the onion and mix. Stew on low heat with the lid closed for 10 minutes.
- Pour the infused eggplant with cold water, rinse and squeeze it.
- We transfer the prepared eggplants to the pan to pepper and onion, simmer on low heat for another 15 minutes.
- We take 500 grams of fresh tomatoes, wash them under water, cut into medium pieces and add to the pan to the vegetables. Stir and simmer another 10 minutes over low heat.
- Add ½ teaspoon of black pepper, pass through the garlic squeezer 15 grams of garlic and also add to the pan.
- Take 1 fresh hot chili pepper, peel it of the stalk and seeds, cut into very small cubes and add to the pan. Mix thoroughly and simmer over low heat for 2 minutes.
- Next, take 100 grams of fresh cilantro, finely chop it and add it to the pan. Stir and turn off the fire.
- Eggplant saute is ready, you can serve it to the table. Enjoy your meal!
Video recipe
Pay your attention to a very interesting and simple video recipe with the preparation of sautéed eggplant from the author. In it, you can personally see the step-by-step cooking.
Have you ever thought that cooking sautéed at home could be so simple and interesting? What is your favorite eggplant sauté recipe? Maybe. exactly did you like our recipe? Share your impressions with us!
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