Ukrainian eggplants
4 servings
40 minutes
Ukrainian eggplants are a vibrant dish of Ukrainian cuisine that combines simple yet rich flavors. It embodies the spirit of home comfort and the generosity of Ukrainian feasts. Tender eggplants soaked in the aroma of garlic and pepper simmer in a rich tomato sauce with vegetable broth, creating a harmonious blend of sweetness and mild spiciness. Fried and stewed vegetables acquire a rich taste, while the sauce adds juiciness to them. This dish can be served as a hot appetizer or as a side dish to meat and fish dishes. Historically, such recipes originated in rural areas where vegetables were always the staple of nutrition. It is especially popular in warm weather when fresh eggplants and tomatoes reach their peak juiciness and flavor.
1
Peel the eggplants and tomatoes, slice them into rounds, cut the onion into half rings, and the pepper into strips.
- Eggplant: 200 g
- Tomatoes: 200 g
- Onion: 1 piece
- Bell pepper: 100 g
2
Fry the prepared vegetables in oil and pour with sauce adding broth.
- Vegetable oil: 4 tablespoons
- Vegetable broth: 100 ml
- Tomato paste: 50 g
3
Season with garlic, ground pepper, and salt.
- Garlic: 2 cloves
- Ground black pepper: to taste
- Salt: to taste
4
Simmer for 15–20 minutes.
