Eggplant Russian-style

Eggplant Russian-style Recipe - Delicious Vegetarian Dish from Romania

Region / culture: Romania | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Eggplant Russian-style is a delicious and hearty dish that combines the flavors of fried eggplant, tomatoes, onions, and a variety of vegetables. This recipe is perfect for a comforting meal that is sure to satisfy your taste buds.

History

This recipe has its origins in Russian cuisine, where eggplants are a popular ingredient in many dishes. The combination of fried eggplant with tomatoes and vegetables creates a flavorful and satisfying meal that has been enjoyed for generations.

Ingredients

3 medium eggplants
1 lb / 500 g tomatoes
3 onions
1 carrot
3 green peppers
1 parsley root
1 celery root
1 tbsp mixed parsley and dill
1 head of garlic
2 tbsp flour
4 tbsp oil
0.5 tsp sugar
salt

How to prepare

Wash the eggplants, remove the stems, and cut them into 0.5-inch rounds.
Sprinkle the eggplant slices with salt and let them rest for 1 hour.
Drain each slice well and dry them with a clean cloth.
Dredge the eggplant slices with flour and fry them in oil on both sides over medium heat.
After frying all the eggplants, fry the thinly sliced onions and vegetables in the remaining oil until softened.
In a pan, arrange a layer of tomato rounds (reserving about 0.33 of the tomatoes for the sauce), followed by a layer of fried eggplants.
Sprinkle some minced garlic over the eggplants, then add a layer of fried vegetables sprinkled with chopped parsley and dill.
Repeat this procedure until all the ingredients are used up.
The final layer should be tomatoes.
Boil the remaining tomatoes with 2-3 tbsp of water, strain the mixture, and add some salt and 0.5 tsp of sugar.
Pour this sauce over the eggplants and bake until almost all the liquid is reduced.
Turn the dish onto a serving platter and serve it warm or cold.

Variations

Add ground meat or tofu for extra protein.
Mix in different vegetables such as zucchini or mushrooms for added flavor.
Top with cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to properly salt and drain the eggplant slices to remove any bitterness.

- Fry the eggplant slices until they are golden brown on both sides for the best flavor and texture.

- Layer the ingredients in the pan evenly to ensure that each bite is filled with delicious flavors.

- Be sure to let the dish cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Serve Eggplant Russian-style with a side of crusty bread or over a bed of cooked rice for a complete meal.

Cooking Techniques

Frying, baking, and layering are the key cooking techniques used in this recipe.

Ingredient Substitutions

You can substitute different vegetables or herbs based on your preferences or what you have on hand.

Make Ahead Tips

You can prepare the dish up to a day in advance and bake it just before serving for a convenient meal option.

Presentation Ideas

Garnish the dish with fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Pair Eggplant Russian-style with a crisp white wine or a refreshing cucumber salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains gluten from the flour used to dredge the eggplant slices.

Summary

Eggplant Russian-style is a nutritious and flavorful dish that is rich in vitamins, minerals, and fiber. It is a great option for a healthy and satisfying meal.

Summary

Eggplant Russian-style is a delicious and nutritious dish that is perfect for a comforting meal. With its layers of fried eggplant, tomatoes, and vegetables, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Olga in her quaint little village in Russia. Olga was known for her delicious homemade dishes, and I always looked forward to indulging in her culinary creations whenever I visited.

On this particular day, Olga invited me into her cozy kitchen to watch her prepare a traditional Russian dish - Eggplant Russian-style. I had never tried this dish before, but the aroma wafting from the stove was enough to make my mouth water. As I watched Olga work her magic in the kitchen, I knew I had to learn how to make this dish myself.

Olga began by slicing the eggplants into thin rounds and sprinkling them with salt. She then set them aside to let the bitter juices drain out. While we waited for the eggplants to sweat, Olga regaled me with stories of her own grandmother and how she had passed down the recipe for Eggplant Russian-style through the generations.

As the eggplants sat, I watched in awe as Olga whipped up a rich tomato sauce with onions, garlic, and a medley of herbs and spices. The scent of the sauce filled the kitchen, and I knew this dish was going to be something truly special.

Once the eggplants had sweated enough, Olga rinsed them and patted them dry. She then dipped each round into beaten eggs and coated them in breadcrumbs before frying them to a perfect golden brown. The crispy eggplant rounds looked absolutely divine, and I couldn't wait to try them.

As Olga assembled the dish, layering the fried eggplant rounds with the savory tomato sauce and a generous sprinkling of cheese, she shared with me the secret ingredient that made this dish truly unique - a touch of sour cream added to the tomato sauce for a creamy and tangy finish.

Finally, after patiently waiting for the dish to bake in the oven, Olga pulled out a piping hot casserole dish of Eggplant Russian-style. The cheese was melted and bubbly, and the aroma was absolutely intoxicating. I couldn't resist taking a bite right then and there.

The first bite was a revelation. The crispy eggplant paired perfectly with the tangy tomato sauce and creamy cheese. The flavors danced on my tongue, and I knew that this dish would become a staple in my own kitchen.

As I savored each bite, Olga smiled at me and said, "Now you know the secret of Eggplant Russian-style. It's a dish that brings people together, just like how it brought us together today."

And she was right. From that day on, Eggplant Russian-style became a beloved dish in my own home. I shared the recipe with my family and friends, passing down Olga's culinary legacy to the next generation.

To this day, whenever I make Eggplant Russian-style, I think of Olga and the warm memories we shared in her kitchen that summer day. And I am forever grateful for the culinary treasure she bestowed upon me.