Fried eggplant with onion for garnish

Step-by-step cooking

1. Step 1:

   

   This recipe is dedicated to a lean vegetable dish that will delight you with its taste. So, we will need the products that I indicated in the ingredients. I cooked from one eggplant, but you can immediately double the number of products and cook a double portion of this yummy.

2. Step 2:

   

   Wash the eggplant, trim the tail, cut into small cubes and put it in a deep bowl of suitable size.

3. Step 3:

   

   Then sprinkle it with salt to release bitterness and excess liquid. And while we set aside for 30 minutes.

4. Step 4:

   

   Peel the onion, wash it and cut it into large cubes. To avoid watering your eyes when cutting, periodically moisten the knife in water. This method always helps me out, I think all the housewives know about it.

5. Step 5:

   

   We throw the eggplants into a colander, rinse thoroughly and let the water drain, then lightly squeeze out excess moisture (you can get wet with a paper towel).

6. Step 6:

   

   Heat the vegetable oil in a deep frying pan, put the onion and fry until transparent.

8. Step 7:

   

   Add the eggplant pieces, mix them and continue to fry for about 7-8 minutes until cooked.

9. Step 8:

   

   At the end of frying, add pepper and a little salt.

10. Step 9:

    

    We put the finished eggplants in a salad bowl.

11. Step 10:

    

    Decorate with dill or onion greens. Served hot or cold, as an addition to the main course or as an appetizer. My main dish is lean dumplings with cabbage and mushrooms, which were very successfully combined with fried eggplant.

12. Step 11:

    

    Bon appetit!