- pepper ground black - 0.5 teaspoons
- vegetable oil - 50 milliliters
- lime - 0.5 pieces
- Eggplant - 800 Grams
- salt - 0.5 teaspoons
- red tomatoes - 400 Grams
- parsley - 30 Grams
- garlic - 3 slices
1. First of all, the eggplant is well washed, then we peel them from the peel, and, approximately half a centimeter in size, we cut. To get rid of the bitterness, the eggplants are put down for thirty minutes into salted water, although it is not necessary to do this. Since now many eggplants of non-ferrous varieties are being sold. 2. Pour a small amount of vegetable oil into a frying pan and fry the sliced eggplants. The fire should be strong enough, and the oil in the pan is not poured, even if the eggplants completely absorb it. 3. When you see that the eggplant bloomed from all sides, add to them pre-cooked tomatoes, which we cut into small pieces. Slightly reduce the heat and stew for ten minutes, do not cover the lid. Do not forget to mix. 4. Wash the leaves of parsley and clean the garlic. Then finely chop them. 5. Shredded garlic and parsley is added at the very end of cooking vegetables. A little pepper and salt, add the juice of lemon or lime, mix. After two minutes, we turn off the fire. 6. Transfer the vegetables to the plate. This dish can be served both hot and cold.
Servings: 4