Cooking description:
Tasty and properly prepared gravy radically changes the taste of the dish. You have fried cutlets, cooked rice for them - and it's boring, isn't it? And if you prepare a fragrant and bright vegetable gravy, the dish will immediately be perceived in a completely different way. Both the appearance and taste of the main component will improve. I'll show you how to make a gravy for vegetable cutlets. This is not difficult at all, you can adjust the density yourself by adding more or less water. The gravy can be put on the cutlets with a side dish, or it can be served separately.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Eggplant / Onion / Tomato
Dish: Hot dishes / Gravy
Ingredients:
- Eggplant - 1 Piece (small)
- Tomato - 1 Piece
- Onion - 1 Piece
- Garlic - 1-2 Cloves
- Vegetable oil - 2-3 tbsp. spoons
- Salt - 2 Pinches
- Sugar - 1 Pinch
- Ground black pepper - 1 Pinch
- Dry aromatic herbs - 2 Pinches (dill, parsley, basil)
- Ketchup - 2-3 tbsp. spoons
Servings: 3-4
How to make "Gravy for cutlets"
Wash the vegetables, peel the onions. Then cut everything into small cubes. But do not mix, we will fry them one by one.
Preheat a frying pan with vegetable oil, fry the eggplant pieces on it.
When the eggplant is ready, add the onion and tomato to it. Stir and simmer over low heat for 8-10 minutes.
Now add the ketchup, salt, sugar and spices. Stir the gravy, if it turns out too thick, add a little water.
Add chopped garlic and simmer the gravy for 2-3 minutes after boiling. If desired, you can interrupt everything with a blender until a homogeneous mass is obtained.