Eggplant Sauté
Appetizers • French
Description
Eggplant Sauté
Ingredients
- Eggplants 4 pieces
- Onion 1 head
- Turnips 2 pieces
- Orange Bell Peppers 2 pieces
- Tomatoes 4 pieces
- Garlic 4 cloves
- Herbs to taste
- Olive Oil 4 tablespoons
Step-by-Step Guide
Step 1
Cut the eggplants into pieces about 5 mm thick, sprinkle with salt, and let them sit.
Step 2
Slice the onion and bell peppers into half-rings, peel the tomatoes and cut them into large cubes, and grate the carrots on a coarse grater. Mix everything together.
Step 3
Sauté the vegetables in vegetable oil and season with salt.
Step 4
Rinse the eggplants lightly and squeeze out excess moisture. Fry each piece on both sides in vegetable oil.
Step 5
Place the cooked eggplants in a pot, top with the sautéed vegetables, then add the chopped garlic and finely chopped herbs. Cover with a lid, set to very low heat, and simmer for 10 minutes. Stir the finished sauté before serving.
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