The mezhivo is an authentic Ukrainian dish. Besides the vegetable one, there is the fruit mezhivo. One of the most common recipes involves eggplant, which is served cool to the table.
Ingredients
Eggplant 500 g
Tomatoes 200 g
Onions 200 g
Vegetable oil 2 tbsp
Table vinegar 1 tbsp
Sugar 1 tbsp
Ground black pepper to taste
Verdure 50 g
Stages of cooking
1
Wash the eggplants. Trim off the stem end, cut them widthwise, and season both sides with salt and pepper.
2
Fry the eggplant slices until they have a golden crisp. Put them into the casserole.
3
Chop and then brown the onion in the frying pan. Add the browned onion to the eggplants.
4
Wash and chop the tomatoes; slightly fry them over low heat in a little of vegetable oil. Rub the tomatoes through the sieve to obtain the tomato paste.
5
Combine the tomato paste with vinegar, sugar, salt and pepper. Stir the mix well. Pour it off to the eggplants, and braise over low heat for 12-15 mins.
6
The eggplant mezhivo should be served cooled, previously dressed with herbs.
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