The opening of autumn 2025 for us was the white eggplants that our relatives from Khmelnytskyi treated us to. Therefore, we decided to prepare some delicacy from them that doesn't require much time and effort.
Since the flesh of white eggplants does not have a pronounced bitterness and is slightly sweet, this property allows us not to soak them in water to get rid of the bitterness characteristic of their purple relatives. They can even be used raw, but this time we used the oven and a frying pan. How and why – we will explain further
We will need:
2-3 small white eggplants
3-4 medium-sized tomatoes
1 large onion
2-3 large cloves of garlic
salt, black ground pepper
oil for frying (we used avocado oil)
Devices:
frying pan
foil for wrapping eggplants
immersion blender
Preparation
We remove the stems from the eggplants. Wrap them in foil and place them in the oven for 20 minutes at a temperature of 180 degrees. This is necessary for easy peeling later.
Chop the onion (not too finely), grate the garlic. Blanch the tomatoes (we wrote in detail about how to blanch tomatoes here XLINKSTARTX1X, but you can simplify the process by just pouring boiling water over them for a few minutes).
Heat the frying pan, sauté the onion until translucent. Add the tomatoes, fry on low heat until excess liquid evaporates.
In the meantime, our eggplants have baked to the point where the skin can be easily removed. We take them out of the oven, cool them under cold running water. Cut into medium-sized pieces and send them to the frying pan, frying for a few minutes.
Add the grated garlic, salt, and pepper. Stir, fry for a few more minutes.
Transfer the mixture to a bowl, blend with a blender until smooth.
Let it cool a bit, after which it tastes great with fragrant black bread.
Secret bonus recipeWe simply sliced a few eggplants into rounds, sprinkled them with salt, dry garlic, pepper, drizzled with olive oil, and topped with grated parmesan. Then we baked them in an air fryer for 8 minutes at a temperature of 180 degrees.
