Eggplant Mezhivo
900 g eggplant
100 g of vegetable oil
350 g tomatoes
350 g onions
20 g vinegar
30 g sugar
300 g of water
Salt, spices
Salt sliced eggplant, leave for 15 minutes, then squeeze and fry until golden brown. Then combine them with sautéed onions and tomatoes, pour in water or broth, season with vinegar, sugar, salt, ground pepper, bay leaf and simmer 15 g until cooked. Serve cold.
900 g eggplant
100 g of vegetable oil
350 g tomatoes
350 g onions
20 g vinegar
30 g sugar
300 g of water
Salt, spices
Salt sliced eggplant, leave for 15 minutes, then squeeze and fry until golden brown. Then combine them with sautéed onions and tomatoes, pour in water or broth, season with vinegar, sugar, salt, ground pepper, bay leaf and simmer 15 g until cooked. Serve cold.
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