Roast Eggplant with Tomato Sauce
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( 1 oy 5,00/5)
Hello Dear Friends,
In the best times of tomato, my favorite recipes are always fries with sauce. Fried Eggplant and one of my favorites out there. In my opinion, if there is no tomato sauce or garlic yoghurt, the fried eggplant has no taste.
I gave you tomato sauce recipe The vinegar in it makes the flavor of the sauce peak. You know, that's the secret of your mother-in-law's very delicious fries with sauce :) Of course, there is some sugar involved, but if you make it with tomatoes on time, there is no need. Also, you definitely don't need to use tomato paste.
If I'm only going to fry eggplants, not mixed frying, I definitely cut them into cubes. It is enough to cut the variegated eggplants into 4 pieces lengthwise and then chop them into large cubes.
In addition, keeping it in salt water will both take the pain away and make it less oily. Again, you need to fry it in plenty, deep and hot oil so that it absorbs less oil.
Let me also give a kitchen secret for the sauce :) tomato sauce Also, if you use 2 spoons of frying oil instead of using oil, it will be even more delicious.
Love…
Ingredients for Fried Eggplant with Tomato Sauce
- 5 medium eggplants
- 1,5 liters of water
- salt
- Oil for frying
For the Tomato Sauce:
- 4 medium tomatoes
- 3 cloves of garlic
- salt
- black pepper
- 1 teaspoon of granulated sugar
- 1 tablespoons of vinegar
- 2 tablespoons oil
How to Make Fried Eggplant with Tomato Sauce?
- Peel the eggplants, cut them in half lengthwise, divide both halves again in half lengthwise and dice into cubes.
- Add salt to 1,5 liters of water and leave the chopped eggplants in it for 15-20 minutes.
- Drain the aubergines you have taken from the water and dry them on a paper towel.
- Fry in plenty of oil in a frying pan and take it back on paper towel and absorb excess oil.
- Peel the skins of the tomatoes, cut them into cubes the size of a backgammon membrane or grate them. Finely chop the garlic.
- Put two tablespoons of oil in the pan and heat it, add the garlic and tomatoes to the pan.
- Add salt, pepper, sugar and vinegar and cook by sautéing for 10 minutes until the water is gone.
- Pour the hot sauce over the eggplants you bought on the serving plate. Serve warm or cold.
Mmm my favorite is the fried eggplant. Is that the big-looking garlic in the sauce? She looks like an onion. I use onions instead of garlic when making tomato sauce. Vinegar is indispensable, of course, if I do not add sugar to tomatoes grown in the North Pole :))