Eggplants with carrots and onions
3 servings
20 minutes
Eggplant with carrots and onions is a dish infused with Mediterranean warmth and Greek culinary aromas. The simple yet surprisingly harmonious combination of sweet carrots, tender stewed eggplants, and the spiciness of garlic creates a rich flavor that perfectly complements the aroma of sautéed onions. This dish can be served as a standalone vegetable appetizer or as a side to meat and fish. Greeks love to prepare it in summer when eggplants are most juicy and fragrant. The ease of preparation and availability of ingredients make it a versatile choice for any occasion. Adding tomatoes gives the dish even more freshness, while vegetable oil highlights its velvety texture. It pairs wonderfully with fresh bread or warm flatbreads, allowing you to enjoy the richness of each ingredient's flavor.
1
Chop the onion finely, grate the carrot on a coarse grater. Fry them together in vegetable oil.
- Onion: 1 piece
- Carrot: 2 pieces
- Vegetable oil: 2 tablespoons
2
Chop the eggplants finely, add them to the pan with carrots and onions, add a little water, and simmer for 15 minutes. Squeeze in the garlic and add salt.
- Eggplant: 2 pieces
- Garlic: 1 clove
3
Tomatoes can be added.
