So, continue the theme of the last of the eggplant. Another I found recently on the Internet dish. I really wanted to cook the last of the eggplant.
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Well, there certainly is "the finale" eggplant-2012 :) a week ago, was Ukrainian eggplant in supermarkets and on the market at sane prices. But last weekend found only in one place in the market. Already a bit rotten, but at very ridiculous price.
Though the skin of the eggplant was rotten inside they are quite alive. So that you can still eat, but only dishes that require you to peel away the skin. I have prepared two dishes and both present to the chefs.
Here's the second: http://www.povarenok .ru/recipes/show/699 47/
Eggplant (I have on this dish was 4 small) cut into fairly large cubes.
Those who do not like the severity of the eggplant, I advise you to salt, leave for 20-30 minutes, squeeze the liquid and only then to fry. I sharpness like eggplant, so I roasted the eggplant first without salt, then add it when they start to appear Golden.
Tomatoes (alas, at this time they have a greenhouse and relatively expensive, but really this dish is to cook like) cut in a cross, fill with boiling water, leave for 2-3 minutes and remove the skin. Cut large Kubica.
Onion cut into cubes.
Fry in vegetable oil until Golden brown.
Add the tomatoes, the vinegar, salt, sugar, freshly ground pepper. Cover with a lid and tormented on low heat for about 10 minutes. 2 minutes before the end add squeezed through the frog or mashed with salt garlic.
On eggplant put tomato sauce, allow to cool to room temperature
And send in the fridge for 5-6 hours. The sauce gave a lot of liquid. I after insisting merged and extinguished with her meatballs. Came out very tasty!
Just before serving - sprinkle with finely chopped parsley and cilantro!
It is very tasty!