Eggplants with Spinach
Description
The recipe won't take much time. This light vegetable appetizer can be served on its own or as a side with rice or pasta. Give it a try—it's delicious! You can use spinach fresh or frozen. Chop it coarsely so the pieces are clearly noticeable. Instead of fresh tomatoes, you can use canned tomatoes in their own juice.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Fry the chopped onion and garlic over medium heat until softened.
- 3
Step 3
Add diced eggplant and simmer until almost done.
- 4
Step 4
Meanwhile, prepare the tomatoes. Make a cross-shaped cut in the center, then place them in hot water for 3 minutes. Peel off the skins and dice them.
- 5
Step 5
Add the tomatoes and spinach to the skillet. Season with salt and pepper to taste. Simmer the mixture for another 5 minutes.
- 6
Step 6
Eggplants with spinach are ready.