Sauteed Beet with Aubergine
Discover the unexpected delightful blend of sautéed beet and eggplant in this simple yet sophisticated dish. Initially skeptical, I was swayed by numerous testimonials praising this combination. To my surprise, the final taste test, especially the seasoning adjustment, was a revelation.
This dish stands out with its rich flavor and satisfying texture. Given the health benefits of beets and their rarity in recipes, this dish is a must-try. It's versatile, too - perfect as a savory spread on toast, a unique side dish, or a main course for vegetarians.
Heat the vegetable oil in a deep frying pan over medium heat and sauté the onion, chopped into medium cubes, until lightly browned.
Add the beets (peeled, washed, and grated) to the pan with the onions.
Stir occasionally and cook on medium heat for 15 minutes.
Incorporate diced or mashed tomatoes into the mixture.
Continue to stir and cook on medium-low heat for an additional 10-15 minutes.
As the beets soften and the tomatoes reduce, letting their extra juice evaporate, the mixture will start to thicken.
Introduce diced eggplant to the pan, mixing well.
Cook on low heat for another 15 minutes, stirring occasionally.
For the final touch, season with salt, add minced garlic cloves, and cook for an additional 2-3 minutes.
Serve this delightful dish hot or cold, according to preference.
Enjoy!
