Eggplants with vegetables and soy sauce in a frying pan
12 servings
60 minutes
Eggplants with vegetables and soy sauce is a harmonious dish that combines the tenderness of eggplants, the sweetness of bell peppers, the freshness of cherry tomatoes, and the spiciness of garlic. It comes from European cuisine, where balance of flavors and natural ingredients are valued. Slightly roasted to a golden crust, eggplants absorb the aroma of soy sauce, gaining a rich and deep flavor. The vegetables retain their juiciness and add vibrant colors to the dish. This is an ideal option for a light dinner or side dish that can be served as a standalone meal or as an accompaniment to meat, rice, or pasta. Parsley adds a fresh accent to the composition. The simplicity of preparation makes this recipe accessible even for beginner cooks, while the result is always impressive.
1
Prepare the necessary ingredients.
2
Wash the eggplants well under running water, trim both ends, cut in half, and then cut each half into about 6-8 sticks.
- Eggplants: 500 g
3
Salt the sliced eggplants.
- Salt: to taste
4
Mix the eggplants well and place them in a colander for about 10 minutes to let some liquid drain.
5
Pour 35 ml of sunflower oil into the pan. Add the prepared eggplants and fry on all sides.
- Sunflower oil: 70 ml
- Eggplants: 500 g
6
Peel the onion, wash it well, and cut it into strips.
- Onion: 1 head
7
Clean the sweet red pepper, wash it well, and cut it into strips.
- Red sweet pepper: 250 g
8
Pour 35 ml of sunflower oil into a separate pan and add the sliced onion.
- Sunflower oil: 70 ml
- Onion: 1 head
9
Add the chopped pepper to the pan. Place the pan with onion and pepper on low heat.
- Red sweet pepper: 250 g
10
Wash the cherry tomatoes well, dry them a bit, and cut them in half.
- Cherry tomatoes: 150 g
11
Place the chopped tomatoes in the pan with the onion and pepper. Fry everything until golden brown.
- Cherry tomatoes: 150 g
- Red sweet pepper: 250 g
- Onion: 1 head
12
Peel the garlic, wash it well, dry it, press it through a press, and mix it in a separate container with soy sauce.
- Garlic: 5 clove
- Soy sauce: 75 ml
13
Pour soy sauce with garlic into the pan with fried eggplants. Fry over medium heat for about 7-10 minutes, stirring occasionally.
- Soy sauce: 75 ml
- Eggplants: 500 g
14
Place the cooked vegetables in the pan with the eggplants. Add salt to taste if desired.
- Salt: to taste
15
Cover with a lid and simmer for about 5 more minutes. Optionally, serve with a parsley leaf.
- Parsley leaves: to taste