Aubergine with tomato
2 or 3 cloves of garlic
a few sprigs of fresh coriander and dill
salt and pepper
Slice the aubergines lengthwise. Salt the slices and set aside for 2 to 3 hours to allow the salt to bring out any bitter juices. Rinse the aubergines well and pat dry with kitchen paper or a clean teacloth.
Steep the tomatoes in boiling water for a couple of minutes, then remove the skins. Chop the tomatoes and add to a hot pan. Allow the tomato juice to evaporate, then add a little vegetable oil and fry for 5 minutes. Add salt and pepper.
Fry the aubergines separately until cooked through, adding salt and pepper during cooking. Remove the aubergines from the pan and place on kitchen paper to absorb excess oil.
I also use ordinary kitchen oven to braise the aubergines. Place aubergines in roasting pan, brush them well with oil and cook them in oven at 250 degrees until brown. Some times brush the eggplants again with oil and turn them to other site.
It is faster to cook the aubergines with this mode.
Put the cooked aubergine slices on a serving plate, add the tomato, crush the garlic above the tomato and sprinkle chopped herbs on top.
You can prepare this dishes from the evening before you are awaiting your guests. And it will not take so much time for you. Serve cold with fresh bread.
Nush Olsun! Enjoy your meal!