Eggplatns onions with tomato sauce
I am an eggplant lover and most of Iranians love this vegetable. This recipe is a fantastic dish that’s eaten as a warm side dish.
Ingredients
Cooking Instructions
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1
Cut off the ends of eggplant and thinly slice. salt the slices and set them in a colander to drain for 20 minutes. Dry with paper towels before using. Sprinkle some of turmeric over the top of eggplants and keep remaining of turmeric for next step.
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2
In a sauce pan heat the oil over medium heat and cook eggplants until soft and golden brown. Set aside.
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3
Now heat the oil and add all spices, ginger and garlic paste. Fry for 1 minute.
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4
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5
Add diced onion and cook over medium heat until soft (for 5 minutes).
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6
Add tomato paste and stir in for 1-2 minutes.
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7
Then, return the fried eggplants to the pot and gently mix with the sauce.
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8
Continue cooking on low flame for 10 minutes. Serve this beautiful dish with flat bread.
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