The opening of autumn 2025 for us was white eggplants, which were treated to us by relatives from Khmelnytskyi. Therefore, we decided to prepare some delicacy from them, which does not require much time and effort.
Because the flesh of white eggplants lacks pronounced bitterness and is barely sweet, this property makes it possible not to soak them in water in order to get rid of the bitterness inherent in their purple relatives. They can even be used raw, but this time we used an oven and a pan. How and why – we tell you next
We'll need:
2-3 small white eggplants
3-4 medium-sized tomatoes
1 large bulb
2-3 large cloves of garlic
salt, ground black pepper
frying oil (we used avocado oil)
Devices:
pan for frying
eggplant wrapping foil
immersion blender
Preparation
We tear off the stalks from the eggplants. Wrap in foil and place in the oven for 20 minutes at a temperature of 180 degrees. This is necessary for easy skinning in the future.
Cut the onion (not too finely), rub the garlic. We blanch tomatoes (we wrote about how to blanch tomatoes in detail here here, but you can simplify the process by simply pouring boiling water over them for a few minutes).
Heat the pan, fry the onion until transparent. Add tomatoes, fry over low heat until excess liquid evaporates.
During this time, our eggplants have baked to a point where they can be easily removed from the crust. We take them out of the oven, cool them under a stream of cold water. Cut into medium-sized pieces and send them to the pan, fry for a few minutes.
Add grated garlic, salt and pepper. Stir, fry for a few more minutes.
Transfer the mass to a bowl, interrupt with a blender to a uniform consistency.
Let it cool a little, then taste it with fragrant black bread.
Secret bonus recipeWe simply cut a few eggplants into circles, sprinkled them with salt, dry garlic, pepper, sprinkled them with olive oil, sprinkled them with grated parmesan. But they were baked in an air grill for 8 minutes at a temperature of 180 degrees.
