Garlic Fried Eggplant with Cheese and Tomatoes

The simplest and most delicious snack for all occasions! Eggplant slices with garlic, cheese and tomatoes are also good because they can be supplemented and changed indefinitely, each time getting new tastes and aromas. Season them with different spices, add sauces, other types of cheese and vegetables!
cook time: 30 min
Ava Prescott
Garlic Fried Eggplant with Cheese and Tomatoes

Nutrition Facts (per serving)

94
Calories
8g
Fat
6g
Carbs
1g
Protein

Ingredients (5 portions)

Basic:

Garlic 2 clove
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Parsley (3 branches) 10 g
Vegetable oil 2 tbsp
Eggplant 1 pc
Green cilantro (3 branches) 10 g

Recipe instructions

Step 1

Step 1
How to fry eggplant slices in a frying pan with garlic and tomatoes? Very simple! To do this, prepare the necessary ingredients according to the list. I have one large, plump eggplant weighing half a kilo; if you have small eggplants, it’s better to take 2 pieces.

Step 2

Step 2
Wash the eggplants, dry and cut into slices about 6-7 mm thick. If the eggplants are bitter, add salt and leave for 10 minutes. The salt will take away all the bitterness. Then rinse the vegetables in running water. Young, strong vegetables, as well as some varieties, do not taste bitter. My eggplants weren’t bitter, so I didn’t sprinkle them with salt.

Step 3

Step 3
Wash the tomatoes and also cut into not very thin slices. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 4

Step 4
Wash the greens, dry and finely chop. Use greens according to your taste. I use parsley and cilantro. You can also use green onions, dill, wild garlic, etc.

Step 5

Step 5
Finely chop the garlic.

Step 6

Step 6
Heat the vegetable oil in a frying pan and fry the eggplant slices over medium heat (I have a setting of 4-5 out of 9) on both sides until golden brown.

Step 7

Step 7
Transfer the fried vegetables to a paper towel to absorb excess oil.

Step 8

Step 8
Place the tomatoes in the pan and fry for half a minute on each side. It is important that the tomatoes do not lose their shape or spread. We donʼt need to fry them so much as we need to warm them up. Therefore, there is no need to stir them.

Step 9

Step 9
Reduce heat to low. Return the eggplant to the pan. Sprinkle the vegetables with chopped garlic, herbs, salt and pepper. Warm the eggplants with garlic and tomatoes for 1 minute and serve immediately. Bon appetit!

Additional rubrics

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