Eggplant mezhivo with tomato sauce

Mezhivo is a cold Ukrainian appetizer made from eggplants, tomatoes and other vegetables. It perfectly complements various meat and other hot dishes.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Cooking time: 15 minutes
• Prep time: 25 minutes
• Total recipe preparation time: 40 minutes

Ingredients

• Eggplant 500 g
• Salt to taste
• Ground black pepper to taste
• Vegetable oil 3-4 tbsp. spoons
• Onion 2 pieces
• Tomatoes 200 g
• Apple cider vinegar 1 tbsp the spoon
• Sugar 1 tbsp. the spoon

Cooking method

• Cut the eggplants into slices, salt and pepper.

• In a skillet, heat 2 tablespoons of oil over medium heat. Fry the eggplants until golden brown, about 3-4 minutes on each side.

  Spread the eggplants in one layer so they cook evenly.

• Cut the onion into small pieces and brown over medium heat in a skillet with a couple of tablespoons of oil for 3-5 minutes.

• Pour boiling water over the tomatoes, peel and rub through a sieve. Toss with vinegar, salt, sugar and pepper.

• Place the eggplants and the onions in a deep skillet. Pour over tomato sauce.

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• Simmer over medium heat for 13-15 minutes. Chill before serving.

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