Composition / ingredients
Cooking method
1. Wash the eggplants, cut off the tips on both sides, cut the vegetables into large cubes.
2. Heat vegetable oil in a frying pan, put eggplants in it, fry over medium heat, stirring occasionally. Eggplants should be decently reduced in size, and the released juice will evaporate.
3. While the eggplants are frying, peel the onion, cut into small cubes, put in a frying pan, continue to fry.
4. I wash the Bulgarian pepper, remove the seeds and partitions, cut off the peduncle. We cut the pepper coarsely, proportionally to the eggplant, and send it to the frying pan. Fry the vegetables for about 15-20 minutes, without covering with a lid.
5. At the end, in 5 minutes, salt the dish and pepper to taste.
6. Wash the dill, dry it, chop it with a knife, add it to the salad just before serving.
Serve warm.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground hot pepper - 21 kcal/100g
