Eggplants stewed with tomatoes
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
CaloriesProteinsFatsCarbohydrates
288.7
kcal5.1g
grams22.5g
grams16.8g
grams1
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