Fried Mixed Vegetables With Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is amazing. So many great flavors going on and the sauce is phenominal. Enjoy Ingredients:
1 medium eggplant, peeled in lengthwise strips, cut in small cubes |
1 zucchini, cut in small cubes |
1 medium potato, peeled, cut in small cubes |
1 cubanelle pepper, seeds discarded, cut in chunks |
1/2 cup sunflower oil |
1/2 cup yogurt |
1-2 garlic clove, smashed with salt |
3 garlic cloves, chopped |
1 tbsp extra virgin olive oil |
6 heaping tbsp of diced tomato, in can |
2 heaping tbsp of crushed tomato, in can |
salt |
Directions:
1. Soak the eggplants in 2 cups of water with salt for about 20 minutes. Squeeze and dry them with paper towel. Meanwhile combine all the tomato sauce ingredients in a small pot. Cook on medium heat for 10 minutes. Make sure it doesn't dry out. Fried the all the vegetables orderly in sunflower oil. Afterwards, place on a paper towel to soak up excess oil. Let it cool. Then place them on service plate. Serve it with yogurt sauce or tomato sauce (or both of them).
|
|