Sauté "Demyanka"
4 servings
150 minutes
Sauté 'Demyanka' is a vibrant and rich dish of Russian cuisine that combines the bounty of summer vegetables with the spicy notes of tomato sauce. It originates from home cooking traditions where hostesses used seasonal products to create simple yet incredibly tasty dishes. Eggplants fried to a golden crust are paired with aromatic onions, sweet peppers, and tender carrots, forming a layered ensemble of flavors. Tomato paste adds special depth with a hint of sweetness from sugar. Stewing for two hours makes the sauté incredibly soft, rich, and perfect as a standalone dish or side. 'Demyanka' is a gastronomic symphony where each note reveals the taste of summer and home comfort.
1
Cut the eggplants into finger-thick slices and place them in well-salted water.
- Eggplant: 4 pieces
- Salt: to taste
2
Meanwhile, slice the onion into rings and fry. Grate the carrot on a coarse grater and fry separately. Cut the bell pepper into half rings and fry as well.
- Onion: 2 heads
- Carrot: 2 pieces
- Bell pepper: 4 pieces
3
Slice four tomatoes into rounds. Dilute tomato paste with two tablespoons of water and add sugar. Squeeze the eggplants, dry them with paper towels, and fry.
- Tomatoes: 4 pieces
- Tomato paste: 4 tablespoons
- Sugar: 100 g
- Eggplant: 4 pieces
4
Pour sunflower oil into a cast-iron dish, arrange tomato rings, then eggplant slices, layer with onion, carrot, pepper, drizzle with tomato paste, and sprinkle with chopped herbs. Add salt and pepper. Layer the remaining vegetables in the same way.
- Sunflower oil: 6 tablespoons
- Tomatoes: 4 pieces
- Eggplant: 4 pieces
- Onion: 2 heads
- Carrot: 2 pieces
- Bell pepper: 4 pieces
- Tomato paste: 4 tablespoons
- Fresh herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Put on the fire - and after boiling, simmer for about two hours.
