Appetizer eggplant and tomatoes with garlic

Step-by-step cooking

1. Step 1:

   

   Wash the eggplants. Cut the tails from the fruit on both sides and cut the eggplant in half (across).

2. Step 2:

   

   Peel the garlic and cut it into large longitudinal pieces.

3. Step 3:

   

   Add salt to the garlic and mix.

4. Step 4:

   

   Make through longitudinal slits in the eggplant.

5. Step 5:

   

   Stuff the eggplants with garlic and, if desired, pieces of hot pepper and your favorite spices.

6. Step 6:

   

   Cut tomatoes into cubes. If desired, you can remove the skin from them.

8. Step 7:

   

   Put the eggplants in a high saucepan.

9. Step 8:

   

   Put the tomatoes on top, filling the space between the eggplants with them.

10. Step 9:

    

    Put on low heat and simmer under the lid for 20 minutes.

11. Step 10:

    

    Then try the broth and add salt, sugar and spices to taste. Add vegetable oil. Cover and simmer for another 20 minutes under the lid.

12. Step 11:

    

    Eggplants are ready if they are soft and easily pierced with a knife.

13. Step 12:

    

    Let the snack cool in a saucepan, and then move it to the refrigerator for a day, infuse. When serving, cut the eggplants into rings, and put the tomatoes from the pan on top of them.