Sauté 'Demyanka'
⏳ Time
2 hours 30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Demyankas refer to eggplants in Baku.
Ingredients
- Eggplants - 4 pieces
- Onion - 2 heads
- Carrot - 2 pieces
- Sweet Pepper - 4 pieces
- Passata Tomato Sauce - 4 spoons
- Tomatoes - 4 pieces
- Sugar - 3.5 oz
- Safflower Oil - 6 teaspoons
- Herbs - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the eggplants into finger-thick rounds and place them in well-salted water.
Step 2
Meanwhile, slice the onion into rings and sauté it. Grate the carrot on a coarse grater and sauté it separately. Cut the bell pepper into half-rings and sauté it as well.
Step 3
Slice four tomatoes into rounds. Dilute the tomato paste with two tablespoons of water and add sugar. Squeeze the eggplants, pat them dry with paper towels, and fry.
Step 4
Pour sunflower oil into a cast iron skillet, arrange rings of tomatoes, then place slices of eggplant on top, layering with onion, carrot, and bell pepper. Drizzle a little tomato paste over the layers and sprinkle with chopped herbs. Season with salt and pepper. Continue to layer the remaining vegetables in the same way.
Step 5
Place on the heat and simmer for about two hours after it comes to a boil.
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