Recipe from Наталья
Boiled eggplant with garlic
Cooking time: 40 min
Servings 4
Vegetarian dish made of boiled eggplants, tomatoes and herbs. This recipe is ideal for dinner. Serve with rice, steamed chicken dishes or as a separate dish.


  • Eggplants
    0,7 lbs
  • Tomatoes
    1 pcs.
  • Onions
    1 pcs.
  • Garlic
    2 cloves
  • Dill
    to taste
  • Lemon juice
    2 tsp.
  • Vegetable oil
    1,3333333333333 tbsp.
  • Parsley
    to taste
  • Ground pepper
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    112 kcal

  • Protein

    1.6 g

  • Fat

    8.6 g

  • Carbohydrates

    8.5 g


  • Rinse eggplants, pierce with a fork in different places. Fill a pot with water, dip the eggplants, and cook over medium heat for about 20 minutes. Finally, cool vegetables and cut into small pieces.

  • Rinse tomatoes, cut into small pieces.

  • Peel onion, rinse and finely cut. Heat the frying pan, brown the tomatoes and onions for 3 minutes. 

  • Rinse herbs, finely cut. Peel garlic, crush in a press or finely cut. Combine herbs, garlic, lemon juice and oil. Mix well, season with spices. Combine all ingredients in one bowl and serve!


  • How to temper bitter eggplants? Cut in half, season with salt. Leave the eggplants for about 60 minutes, then rinse with water.

  • How to get lemon juice? Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.

Bon Appetit!

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