Eggplants with onions and carrots
2 servings
40 minutes
Eggplants with onions and carrots are a simple yet elegant dish of European cuisine that embodies a balance of flavors and textures. Its roots trace back to traditional home recipes where vegetables played a key role in seasonal dishes. Tender, slightly sweet eggplants pair wonderfully with the aromatic sauté of onions and carrots, creating a rich, deep flavor. Added garlic gives a piquancy, while spices highlight the natural notes of the ingredients. The dish is prepared by stewing, making the eggplants soft and infused with the aromas of vegetables and spices. It can be served as a standalone dish or as a side to meat or fish. This is a versatile option for a light dinner or nutritious lunch that will delight vegetable lovers.
1
Cut the eggplants into small cubes.
- Eggplants: 4 pieces
2
Prepare a sauté of carrots and onions. First, chop the onion into small cubes and grate the carrot. First, fry the onion until golden in a well-heated pan, then add the carrot. Sauté everything together in the pan for 5 minutes.
- Onion: 1 piece
- Carrot: 1 piece
3
Take a small pot, pour 2 tablespoons of water into it, then add the eggplants and top with sautéed onions and carrots.
- Eggplants: 4 pieces
4
Salt and pepper to taste, chop the garlic and add it to the eggplants.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 3 cloves
5
Simmer for about 40 minutes on low heat.