Eggplant (Aubergine)

"tasty side dish"
 
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Ready In:
40mins
Ingredients:
7
Serves:
7
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ingredients

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directions

  • Peel garlic and crush.
  • In a big pot, melt butter, and saute garlic until it is yellow and dry.
  • Add tomato paste, and add two large tablespoons of vinegar into the pot and mix with the garlic and butter.
  • Mix well, cook on very low for 15 minutes, and continue mixing it, watching carefully so as not to scorch.
  • Wash eggplant and green pepper.
  • Peel eggplant.
  • Cut eggplant into circles.
  • Cut large circles into half.
  • Cut green pepper into slices, throw out seeds.
  • Rewash eggplant and peppers.
  • Sprinkle salt on eggplant.
  • Preheat oil in frying pan to 350°F.
  • Cook eggplant until brown.
  • Then, turn and cook until both sides are brown.
  • When eggplant is done, cook the pepper in the oil until soft.
  • When it is done, add the eggplant and pepper to the tomato mixture and cover.
  • It can be eaten hot or cold.
  • It tastes better to heat it before you eat it with rice or with Pita Bread, and tomato and cucumber salad.

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Reviews

  1. Pretty yummy, I broiled the vegetables with extra virgin olive oil & served with brown basmati rice which was a nice complement. I used sea salt, the lesser amount of butter, white vinegar, plus the rest of the ingredients.
     
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