Between eggplant tomato and onion
Composition / ingredients
5
Servings:
Step-by-step cooking
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Step 7:
Cut eggplant into circles, add salt and leave for 15-20 minutes to get the bitterness gone.
Meanwhile, it is necessary to cut tomatoes and onions into rings.
Wash the infused eggplants under water, let the liquid drain. Then fry in rast.oil. Try not to add oil, otherwise the dish will come out greasy.
Transfer the eggplants to the cauldron.
Fry the onion and tomatoes in the same pan where they were. All this is then added to the eggplant.
Add vinegar, salt, sugar, broth. You can put lavrushka, garlic, fresh herbs.
Keep on fire for 15-20 minutes.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
