Eggplants fried with pork
Description
A tasty and hearty eggplant dish with meat is very easy to prepare. The flavor of this dish is quite original—hard to describe in words; you really must cook and try it yourself. In my opinion, the dish is complete on its own and doesn't need any side dish. However, my husband always insists on boiled potatoes served with it. The tomatoes give the eggplants with meat a slightly tangy taste, so if you're not fond of that, simply reduce the amount of tomatoes in the recipe. Here's how to make it:
Instructions
- 1
Step 1
Wash the meat, dry it, and cut into small pieces. You can cut it into cubes or strips.
- 2
Step 2
Heat vegetable oil in a deep skillet and sauté the meat over high heat until all the liquid has evaporated and the meat is covered with a nice golden crust. But don't overcook the meat!
- 3
Step 3
Slice the eggplants, add them to the fried meat, and lightly salt. Cover the pan with a lid for 5-7 minutes so the eggplants release their juice.
- 4
Step 4
Peel the carrots, slice them, and add to the eggplants with the meat. Mix well. Do not cover the pan with a lid anymore.
- 5
Step 5
Peel the onion and pepper. Slice the onion into half-rings, and cut the pepper into slightly larger pieces than the onion.
- 6
Step 6
5 minutes after the carrots, add the prepared onion to the skillet. Stir, and then another 5 minutes later add the pepper.
- 7
Step 7
Wash the tomatoes, cut them into slices, and add to the meat with eggplants 5 minutes after adding the pepper.
- 8
Step 8
Mix the contents of the skillet, add black pepper and season with salt to taste. Continue simmering for about 20 minutes. If you prefer a juicier dish, cover the skillet with a lid and cook over slightly below medium heat. If you prefer a drier version, keep standing by the open skillet and stir occasionally. A few minutes before the dish is ready, add bay leaf. Then remove the skillet from the heat, let the dish rest for 10–15 minutes, and serve.