Eggplants stewed with tomatoes
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories288.7kcal
Proteins5.1grams
Fats22.5grams
Carbohydrates16.8grams
1
Cut the prepared eggplants into slices, salt them, and after 10-15 minutes, squeeze and fry in oil.
- Eggplant: 200 g
- Salt: to taste
- Vegetable oil: 20 ml
2
In a pot, place a layer of fried eggplants, then a layer of finely chopped fried onions, and on top a layer of halved tomatoes, and put in the oven for 5-10 minutes.
- Eggplant: 200 g
- Onion: 25 g
- Tomatoes: 50 g
3
Matsun and crushed garlic should be served separately.
- Matsoni (yoghurt): 70 ml
- Garlic: 2 g
