Eastern-Style Eggplant
Description
If you get acquainted with this simple way of making Eastern-style eggplant, you’ll see there is nothing complicated or unusual about it. To give this appetizer an Eastern touch, I add chopped cilantro, ginger, and turmeric. But of course, you can improve this Eastern-style eggplant recipe in your own way.
Instructions
- 1
Step 1
1. Wash the eggplants, chop them into cubes or pieces, and sprinkle with salt so the bitterness comes out.
- 2
Step 2
2. Stew the eggplants in vegetable oil for 15 minutes. If you don’t want the dish to be too salty, rinse off the excess salt.
- 3
Step 3
3. Scald the tomatoes with boiling water, remove their skins, and grate them on a coarse grater. You can also blend them in a blender.
- 4
Step 4
4. Add the grated tomato to the already cooked eggplants, as well as the grated onion. Simmer everything together for another 5 minutes.
- 5
Step 5
5. That’s all! Serve with kebabs, cutlets, or shashlik.