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Baked eggplant saute

0
577
Kitchen Georgian
Calorie content 37.9 kcal
Portions 0.5 l.
Cooking time 45 minutes
Proteins * 1.2 gr.
Fats * 4.2 gr.
Carbohydrates* 6 gr.
* per 100 gr. product
Baked eggplant saute
Content

Saute is simply amazing! It is best prepared from eggplant with carrots and peppers. And a delicious, appetizing appetizer for meat is ready!

Ingredients

Cooking process

step 1 out of 6
Cut the eggplants into cubes and fill them with salt water for 15 minutes. We drain the water and send the eggplants to the oven for 20 minutes. Now we wash and cut the peppers into 4 parts. We also send them to be baked at 180 degrees. If the peppers burn, you need to remove the burnt skin from them.
step 2 out of 6
Peel the onion and cut into half rings, and rub the carrots on a coarse grater. Saute vegetables in olive oil until golden, soft.
step 3 out of 6
Now cut the tomatoes into cubes and add them to the onions and carrots. Fry for 15 minutes.
step 4 out of 6
Cut the baked peppers into strips and add to the pan.
step 5 out of 6
Pass the garlic through a press, add it and eggplants to the rest of the vegetables. Stir and fry for 5 minutes.
step 6 out of 6
Add herbs, spices and salt. We remove from the stove.

Bon Appetit!

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