Cooking description:
Saute in Odessa differs from the usual one in that an apple is put in it. The combination of eggplant, carrot, onion, bell pepper, tomato and apple creates a wonderful range of taste, provides a bright and appetizing appearance to the dish. This sauté can be served as a stand-alone dish or as a side dish.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Vegetables
Dish: Hot dishes / Saute
Cuisine geography: Ukrainian / European
Diet: Lean meals / Vegetarian food
Ingredients:
- Eggplant - 350 Grams (two small or one large)
- Apple - 150 grams (one large)
- Carrots - 100 Grams (one carrot)
- Onions - 70 grams (one onion)
- Tomato - 150 Grams (three medium sized tomatoes)
- Bulgarian pepper - 150 grams (one large pepper)
- Sunflower oil - 30 Milliliters
- Garlic - 2 Cloves
- Salt - To taste
- Sugar - To taste
- Wheat flour - 2 Teaspoons
- Greens - 10 grams (parsley, dill)
Servings: 4
How to cook "Saute in Odessa"
Take the saute ingredients.
Peel, wash and finely chop the onions. Place in a skillet.
Peel the carrots, wash and grate. Add to onions. Pour in the sunflower oil and lightly fry these vegetables for 7-8 minutes, stirring.
Then put the onions and carrots in a heavy-bottomed saucepan.
Peel the bell pepper from seeds, wash. Cut into strips and add to the saucepan.
Wash the apple, peel and grate. Place in a saucepan.
Wash and peel the eggplants. Cut into circles 0.7-1 cm thick.
Dip half of the chopped eggplant in flour and place in a saucepan with vegetables and an apple.
Chop the tomatoes in any way. Add to saucepan.
Add salt and sugar to taste. Pour in 150 ml. water. Cover the pot with a lid.
Simmer vegetables over low heat for 25-30 minutes until sautéed. Then add chopped garlic and herbs.
Toss sauté with garlic and herbs.
Saute in Odessa is ready. Can be served at the table. Delicious both warm and cold.