Ingredients
- Eggplants – 2 units,
- tomatoes – 4-5 pcs,
- sweet bell pepper – 1 pc,
- garlic – 2-3 cloves,
- onion – 1-2 units,
- carrots – 1-2 pcs,
- Ginger parsley, coriander, basil,
- frying oil,
- salt,
- pepper.
Wash and dry vegetables and greens. Slice eggplants and tomatoes into circles, cut pepper into large rings.
Fry onion and carrot in a saucepan. Place eggplants, tomatoes, bell peppers on top of carrots and onion in layers. Season with salt and pepper and garlic to taste.
Cover the saucepan with the lid and stew the vegetables for ~30 minutes. Turn off the heat and let stand for about 10-15 minutes more.
When serving, sprinkle with chopped greens.
Can you provide more details about the recipe for sautéed eggplant from Hackman? I’m interested in knowing the ingredients, cooking instructions, and any additional tips or variations to enhance the dish. Thank you!
The recipe for sautéed eggplant from Hackman is simple and delicious. The ingredients include eggplant, olive oil, garlic, salt, and pepper. To cook, start by slicing the eggplant into thin rounds or strips. Sprinkle with salt and let it sit for 15 minutes to draw out any bitterness. Then, rinse and pat dry the eggplant. In a large skillet, heat olive oil over medium heat and add minced garlic. Stir for a minute until fragrant. Add the eggplant slices and cook until golden brown on both sides, around 4-5 minutes per side. Season with salt and pepper to taste. For a variation, you can add sliced bell peppers or diced tomatoes to the skillet. Top with grated Parmesan cheese for an extra touch. Enjoy this flavorful side dish!