Eggplants Stewed with Tomatoes, Carrots, and Grated Apple
Appetizers • Russian
Description
If you feel that the vegetables are not releasing enough juice during the cooking process (it should cover the vegetables almost all the time until step 7), constantly add a little water. This dish can be served as a side to meat dishes, as a standalone salad-type appetizer, or spread on bread as a caviar.
Ingredients
- Eggplants 7 pieces
- Tomatoes 5 pieces
- Onion 2 heads
- Pickled Apples 2 pieces
- Turnips 4 pieces
- Salt to taste
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Peel the eggplants and cut them into large cubes.
Step 2
Pour water into a large bowl or pot, add a tablespoon of salt. Place all the cut eggplants into the salted water so that the water completely covers them. For convenience, cover with a lid. This helps to prevent the eggplants from 'floating'. Leave the eggplants in the water for 1 hour. The salted water will draw out all the bitterness from the eggplants.
Step 3
After the eggplants have soaked, peel and grate the carrots. It is best to use a regular large grater.
Step 4
Finely chop the onion.
Step 5
Heat vegetable (or olive) oil in a large deep frying pan with high sides. Add the carrots and onion to the pan. Sauté until soft.
Step 6
Add the eggplants to the carrots and onion. Sauté everything together until the eggplants and onion are golden brown. Make sure the onion remains light and does not burn.
Step 7
Chop the tomatoes coarsely and sprinkle with salt. Add the tomatoes to the pan. Stir. Reduce the heat to medium and cover with a lid. The mixture should stew in its own juice.
Step 8
While everything is stewing, grate the 2 previously peeled sweet apples. Add them to the other vegetables and mix well. Cover again with a lid.
Step 9
Stew covered over medium heat, stirring occasionally, for 1 hour until you achieve a homogeneous mass resembling a puree.
Step 10
After an hour, remove the lid and stew until the excess juice evaporates a bit, turning into a sauce.
Step 11
Cool the vegetables in the refrigerator. Then they will become a complete dish.
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