Eggplant stewed with tomatoes This dish is a lean garnish of eggplant. Surprisingly, this vegetable culture is actually a berry of the Paslen genus. Eggplants come in completely unimaginable colors and shapes, but the most common variant is a dark blue, oblong form. When choosing aubergines in a bazaar or a supermarket, give preference to young and narrow fruits, with the least amount of seeds. But the most delicious - blue-blue, almost black in color eggplant. Remember that overripe eggplants contain an increased amount of solanine, a substance dangerous to human health. Due to the low content of carbohydrates, aubergines are considered a dietary product. But if you watch the figure - refrain from fried eggplant. The fact is that when frying, they absorb a lot of fat.
Ingredients:- Eggplant 400 g
- Onion 1 g
- Sesame white 0.25 tbsp. l.
- Oregano dry 0.25 tsp.
- Sunflower refined sunflower oil 50 ml
- Salt 0.5 tsp.
- Tomatoes 2 pcs.
- Lemon 0.5 pcs.
- Sugar 1 tbsp. l.
- Step 1 For this dish prepare: aubergines, tomatoes, onions, lemon, sesame seeds, dry oregano, sugar, salt.
- Step 2 Eggplant wash and cut into strips or cubes.
- Step 3 Finely chop onion.
- Step 4 In a frying pan heat the vegetable oil, add the eggplants and onions. Fry the vegetables for 5 minutes, stirring constantly.
- Step 5 Then add oregano, season with salt and fry for 7-10 minutes.
- Step 6 Cut the tomatoes in any available way (blender, grater, meat grinder), squeeze out half a lemon juice, add sugar, pepper and simmer over low heat for 10 minutes.
- Step 7 Then add the tomato sauce to the eggplant and simmer for 5 minutes.
- Step 8 Sprinkle the prepared dish with sesame seeds and serve.