Quick & Easy Stewed Eggplants with Tomatoes & Garlic

Fast, simple, economical, to any table! Stewed eggplants with tomatoes and garlic can be served as a cold appetizer. They are suitable for main courses: mashed potatoes, pasta, any porridge or meat. It will take minimal time to cook, as well as food costs, during the vegetable season.
cook time: 25 min
Maya Lindell
Quick & Easy Stewed Eggplants with Tomatoes & Garlic

Nutrition Facts (per serving)

53
Calories
3g
Fat
6g
Carbs
1g
Protein

Ingredients (7 portions)

Basic:

Onion 2 pc
Garlic 2 clove
Tomatoes 4 pc
Salt to taste
Vegetable oil 30 ml
Eggplant 2 pc

Recipe instructions

Step 1

Step 1
How to stew eggplants with tomatoes and garlic? Prepare all the necessary products. Wash the eggplants, cut off the ends and cut into cubes. To do this, first cut the vegetables into circles 1 centimeter thick, and then cut the circles into medium-sized cubes.

Step 2

Step 2
Place the eggplants in a deep bowl and sprinkle them with salt. Leave the eggplants like this for 10 minutes. This is necessary so that the bitterness that the peel gives from the vegetables goes away.

Step 3

Step 3
Prepare the remaining vegetables. Wash the tomatoes, remove the stem and cut into cubes like eggplants. Peel the onion and cut into cubes. Peel the garlic and finely chop or pass through a press. But I liked the larger garlic in this recipe. To chop the garlic, I used a wooden spatula — it’s very convenient to do it with.

Step 4

Step 4
After the eggplants have stood in salt for 10 minutes, they need to be washed in a bowl of cold water, thus washing off the resulting juice along with the bitterness. Throw the eggplants in a colander so that the water drains from them and when we start frying them, they will not splash.

Step 5

Step 5
Take a frying pan, pour vegetable oil into it and heat it well on the stove. Place eggplant, tomatoes and onions in the pan. Stir the vegetables and fry over high heat for 5 minutes while stirring. How to choose a frying pan and oil for frying, read the separate articles at the end of this recipe.

Step 6

Step 6
5 minutes after the start of cooking the vegetables, add garlic to the pan, add salt to taste and pour in half a glass of water. Mix everything and simmer for 10 minutes. Do not cover the pan with a lid so that excess liquid can evaporate.

Step 7

Step 7
When all the liquid has evaporated, you can turn off the heat. Eggplants with tomatoes and garlic are ready. Bon appetit!

Additional rubrics

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