Eggplant sauté
6 servings
25 minutes
Eggplant sauté is the embodiment of French elegance in a simple yet refined dish. Its roots trace back to French cuisine where vegetables are stewed to perfect tenderness while preserving rich flavors. Tender slices of eggplant absorb the aromas of khmeli-suneli, garlic, and cilantro, creating a harmonious flavor composition. The sweetness of carrots and the acidity of tomatoes balance the dish, adding juiciness and depth. This sauté works wonderfully as a standalone dish or side, pairing perfectly with meat, rice, or fresh bread. It can be served warm or cold, allowing each flavor nuance to unfold. The French appreciate such dishes for their simplicity and naturalness while Eastern spices add a unique flair making each serving a small culinary journey.
1
Slice the eggplants into small pieces.
- Eggplant: 2 pieces
2
Cut the carrot into thin strips.
- Carrot: 1 piece
3
Slice the onion into half rings.
- Onion: 1 head
4
Fry the carrots in a well-heated pan with oil.
- Sunflower oil: 3 tablespoons
- Carrot: 1 piece
5
Add onion and sauté until golden brown.
- Onion: 1 head
6
Place the eggplants, stir, and cover with a lid. Simmer on low heat for 7-10 minutes.
- Eggplant: 2 pieces
7
Make cuts on the tomatoes and pour boiling water over them.
- Tomatoes: 3 pieces
8
Peel the skin.
- Tomatoes: 3 pieces
9
Cut into small cubes.
- Tomatoes: 3 pieces
10
Add tomatoes to the eggplants, simmer for another 3-5 minutes.
- Tomatoes: 3 pieces
- Eggplant: 2 pieces
11
Slice the garlic and add it to the vegetables.
- Garlic: 5 clove
12
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
13
Add khmeli-suneli.
- Khmeli-suneli: to taste
14
Add chopped cilantro and mix everything thoroughly.
- Cilantro: 1 bunch
