Unique Pan-fried Eggplant With Tomato Sauce Recipe

This Pan-Fried Eggplant with Tomato Sauce Recipe will blow your mind! The most delicious and easy I have ever eaten! Today I present to you a delicious and easy-to-make eggplant recipe! Pan-fried aubergine with tomatoes, olives, and cheese is a delicious vegetarian dish, perfect for lunch or dinner. I’m sure everyone will love this eggplant! All you need to prepare this light and delicious dish is a pan, a few simple ingredients, and very little time! I recommend you try these delicious pan-fried eggplants with tomatoes, olives, and cheese.

Let me know in the comments what you think! Come, you all will like this recipe very much, you have tried many types of recipes, but I request you to try this recipe once. Let’s know how to make this recipe.

Ingredients for pan-fried eggplant with tomato sauce recipe

In this pan-fried eggplant with tomato sauce recipe, the ingredients we will use are – 3 aubergines, 2 cloves of garlic, 1 onion, 1 carrot, 20 cherry tomatoes, 400 ml of tomato puree (1.1/2 cups), and pitted olives. , 1 glass of water, Cheese to taste, Salt, pepper, oregano, Olive oil. But here you can not give olive oil if you want. And if you don’t have cherry tomatoes then you can use normal tomatoes.

Pan-fried Eggplant With Tomato Sauce Recipe
Pan-fried Eggplant With Tomato Sauce Recipe

How to make pan-fried eggplant with tomato sauce recipe

I have used 3 eggplants for this recipe, use more or less if you like. First, I will wash the eggplants and cut them in the middle, then I will make more cuts in the middle of these cut eggplants.

Then we will take 1 onion here and wash it well and finely chop it and similarly take 1 carrot and finely chop it.

I have used 20 cherry tomatoes here, you can use less or more if you want. And if you don’t have this cherry tomato then you can use regular tomato here without any problem. First of all, wash these tomatoes well and cut them evenly in the middle.

Here I have used pitted olives Jake says black olives and you can use any olives. Cut the olives evenly. Cut and keep aside.

Then heat the oil here first you can use any oil you want I have used olive oil here. When the oil is hot.

Now add the brinjals and fry them for about 5 minutes on each side.

When one side is fried well, fry the other side well. When fried, keep these brinjals on a plate.

When the eggplants are fried, add the chopped onions and carrots and fry them well for 4 minutes or until golden brown.

When onions and carrots are fried, add chopped tomatoes

Saute the tomatoes for 2 minutes then add 1.1/2 cups of tomato puree and cook them well. Add some water to it.

Boil it well with tomato paste and water and add the eggplants

Flip the eggplants after a while and fry again for a while

Eggplant after a while add your chopped olives and fry well for a while

Eggplant after a while add your chopped olives and after a while well market, you add the cheese which I graded earlier. Boil them well and cook the cheese till it melts. When the cheese is round, serve it with chopped coriander leaves.

Your delicious recipe is ready. You can eat it with bread or roti or you can eat it with rice.

Pan-fried Eggplant With Tomato Sauce Recipe

Pan-Fried Eggplant with Tomato Sauce Recipe

This Pan-Fried Eggplant with Tomato Sauce Recipe will blow your mind! The most delicious and easy I have ever eaten! Today I present to you a delicious and easy-to-make eggplant recipe! Pan-fried aubergine with tomatoes, olives, and cheese is a delicious vegetarian dish, perfect for lunch or dinner. I'm sure everyone will love this eggplant
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 39 minutes
Course Main Course
Cuisine American
Calories 75 kcal

Ingredients
  

  • 3 pes aubergines / eggplants
  • 2 cloves of garlic
  • 1 1 onion
  • 1 1 carrot
  • 20 20 cherry tomatoes
  • cup tomato puree (1.1/2 cups)
  • 20 pitted olives
  • 1 glass 1 of water
  • 200 gm Cheese to taste,
  • Salt to taste
  • pepper to taste
  • oregano to taste
  • Olive oil

Instructions
 

  • I have used 3 eggplants for this recipe, use more or less if you like. First, I will wash the eggplants and cut them in the middle, then I will make more cuts in the middle of these cut eggplants.
  • Then we will take 1 onion here and wash it well and finely chop it and similarly take 1 carrot and finely chop it.
  • I have used 20 cherry tomatoes here, you can use less or more if you want. And if you don't have this cherry tomato then you can use regular tomato here without any problem. First of all, wash these tomatoes well and cut them evenly in the middle.
  • Here I have used pitted olives Jake says black olives and you can use any olives. Cut the olives evenly. Cut and keep aside.
  • Then heat the oil here first you can use any oil you want I have used olive oil here. When the oil is hot.
  • Now add the brinjals and fry them for about 5 minutes on each side.
  • When one side is fried well, fry the other side well. When fried, keep these brinjals on a plate.
  • When the eggplants are fried, add the chopped onions and carrots and fry them well for 4 minutes or until golden brown.
  • When onions and carrots are fried, add chopped tomatoes
  • Saute the tomatoes for 2 minutes then add 1.1/2 cups of tomato puree and cook them well. Add some water to it.
  • Boil it well with tomato paste and water and add the eggplants
  • Flip the eggplants after a while and fry again for a while
  • Eggplant after a while add your chopped olives and fry well for a while
  • Eggplant after a while add your chopped olives and after a while well market, you add the cheese which I graded earlier. Boil them well and cook the cheese till it melts. When the cheese is round, serve it with chopped coriander leaves.
  • Your delicious recipe is ready. You can eat it with bread or roti or you can eat it with rice.

Video

Keyword Pan-Fried Eggplant with Tomato Sauce

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