Appetizer of eggplant with tomatoes

Appetizer of eggplant with tomatoes

It is light enough to prepare and flavorful snack on every day, and not only! I think it all tasted the dish, but decided nevertheless to describe appetizer recipe eggplant with tomatoes and garlic.


Eggplant – 2-3 pcs.
tomatoes -5 -7sht. medium,
3-5 cloves garlic,
herbs to taste – dill, cilantro, basil,
salt and pepper to taste,
vegetable oil for frying.


Eggplant wash, peel (if young, tender eggplant can not be cleaned). Cut the rings or along the thickness ≈ 0.5-0.7 mm, add salt and leave for 15 minutes, to the bitterness of the glass.

Drain and fry the eggplant on a frying pan, over medium heat on both sides of ≈ 3-4 minutes.

Wash tomatoes, cut into rings and fry, too. But it is in the original, I cut a tomato in half or into quarters and rub on a coarse grater so that the skin remains not pureed.

Then I spread the grated tomatoes in the same pan, where the fried eggplant and fry them (most the carcass) for 5-7 minutes. Add crushed garlic, salt, pepper to taste and another 1-2 minute carcass.

Spread layers of eggplant in a bowl, the resulting tomato sauce, fresh herbs and all the layers again repeat. Appetizer ready.

Bon Appetit!

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