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Eggplant in Kashubian style

Eggplant in Kashubian style

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Eggplant in Kashubian style

Eggplant in Kashubian style

8 steps

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Description

Eggplant is also called The Aubergine or The Pear of Love.

Unbelievable rich taste with the star of this course..... the eggplant 🍆
Be careful …… You might fall in love ☺️ 💚

Original recipe by Marta Dymek https://www.jadlonomia.com/

Photo by Your Kindness

CategoryAll, main course, starter

Total Time45 min

DifficultyEasy

Yields3 servings

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

1 kg of Eggplant (1 piece is circa 0,3 kg)
3 onions
2 tablespoon of raisins
5 cloves ( I use grated cloves)
4 grains of allspice
4 bay leaves
¼ teaspoon of salt
4 tablespoons of tomato paste
1 tablespoon of apple vinegar
1/2 teaspoon of marjoram
1 teaspoon of cinnamon
a good pinch of black pepper
50 ml of water
Additionally: virgin rapeseed oil or virgin linseed oil, mustard seeds, bay leaves

Next, follow the steps to finalize your dish and finally be able to enjoy it!

The oven should be preheated to 200 degrees.
Cut the eggplants lengthwise, into 1 cm thick strips, place them on a large baking tray. Both sides coat with oil and sprinkle generously with salt (it is very important, otherwise it will be insipid).
Next bake them for 15 - 20 minutes.
Meanwhile, slice the onions into crescents. On a large frying pan, heat the oil, add the onion, raisins, cloves, allspice, bay leaves, salt and a pinch of black pepper. Fry on low heat for 5 - 8 minutes. When the onion is soft, add the remaining ingredients (tomato paste, apple vinegar, marjoram, cinnamon, water).
Stir and simmer on medium heat until the water evaporates and the sauce thickens.
At final add more salt or pepper if necessary and remove the spices. Put a tablespoon of stuffing into each eggplant and then roll it into a roll. When all the rolls are ready, place them tightly into the dish, pour over virgin rapeseed oil or virgin linseed oil , add 2 tablespoons of mustard seeds and a few bay leaves.
Put the lid on the dish and put for a few hours in a refrigerator. It can be served after a few hours but it is better if marinated a linger time.
Based on my experience it is so good that disappears immediately : ) Originally it is recommended to prepare the eggplants in the oven. I don’t have the oven so use the second option which is a frying pan. As eggplants absorb the whole oil, I let them fry and add a bit of water. After 3-4 minutes, turn them to fry the other side (also with bit of oil and water). I also leave the spices(grains of allspice and bay leaves, so it gets more flavored).

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