Usuba
Eggplants with Tomatoes and Matsoni
A layered dish of fried eggplants, onions and tomatoes, baked in the oven. Served with matsoni and garlic, creating a contrast between the creamy sour milk dressing and vegetables.
- Total
- 45 min
- Standard serving
- 368.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Slice the eggplants into rounds, salt them, and let sit for 10–15 minutes to remove the bitterness. Squeeze out the released liquid and fry the rounds in vegetable oil until golden brown.
- 2
Step 2
Finely chop the onion and fry it in oil until soft. Cut the tomatoes in half.
- 3
Step 3
Layer the fried eggplants in a baking dish, then add a layer of sautéed onions, and top with a layer of tomatoes. Place in the oven for 5–10 minutes at 180 °C.
- 4
Step 4
Mince the garlic. Serve the dish with matsoni and garlic separately — each guest will be able to add them to taste.
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