Eggplants of oblong shape and violet color are the most widespread in Russia. Originally eggplants represented the small fruit of white color by the size correlated to egg, from here and the English name eggplant (egg plant). Eggplants are tasty and nutritious, can move as a garnish and to be a main course. From an eggplant prepare a pickles, fry, cook and extinguish them with various vegetables.
It is required to you
- Eggplants - 500 g;
- Garlic - 50 g;
- Tomatoes - 300 g;
- Vegetable oil for frying;
- Salt - to taste;
- Fennel - 100 g.
Instruction
1. Choose young eggplants of the small size. Such eggplants will be easily fried thoroughly and won't have a bitter taste.
2. Carefully wash out eggplants, dry up them, having rubbed off a towel. Cut eggplants circles, 0.5-0.7 cm wide.
3. Salt the cut eggplants and mix. Leave for 5-10 minutes and wash a baking plate with cold water. So eggplants will get rid of excess juice and not the necessary bitterness.
4. Small cut tomatoes, salt and lay out on previously warmed frying pan. Fry on slow fire, periodically stirring slowly. Tomatoes will be ready when the most part of juice boils away. There will be it in 10-15 minutes.
5. In a frying pan for frying an eggplant pour vegetable oil on 0.5 cm and warm.
6. Fry eggplants from two parties, spreading separately each circle, before formation of a ruddy crust.
7. Peel garlic and wash out. Small cut or rub on a small grater.
8. Lay out ready eggplants in one layer on a plate, from above lay out a small amount tomato and plentifully strew with garlic. Further lay out the second layer of eggplants and repeat.
9. Wash up fennel, dry on a towel and small cut. Strew with fennel eggplants. To taste it is possible to strew each layer separately, or all dish from above.
10. Leave eggplants with garlic for 20-30 minutes, so they will become impregnated with tomatoes and garlic.