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.

Ingredients
Eggplant
500 g
or 2 medium-sized pieces
Beetroot
300 g
or 3 medium-sized beets
Onions
1 piece
Tomatoes
2 pieces
Garlic cloves
2 pieces
Salt
1 tsp
adjust to taste
Vegetable oil
50 ml
Step by step
Step 1

Heat the vegetable oil in a deep frying pan over medium heat and sauté the onion, chopped into medium cubes, until lightly browned.

Sauteed Beet with Aubergine - Step 1
Step 2

Add the beets (peeled, washed, and grated) to the pan with the onions.

Stir occasionally and cook on medium heat for 15 minutes.

Sauteed Beet with Aubergine - Step 2
Step 3

Incorporate diced or mashed tomatoes into the mixture.

Continue to stir and cook on medium-low heat for an additional 10-15 minutes.

Sauteed Beet with Aubergine - Step 3
Step 4

As the beets soften and the tomatoes reduce, letting their extra juice evaporate, the mixture will start to thicken.

Sauteed Beet with Aubergine - Step 4
Step 5

Introduce diced eggplant to the pan, mixing well.

Cook on low heat for another 15 minutes, stirring occasionally.

Sauteed Beet with Aubergine - Step 5
Step 6

For the final touch, season with salt, add minced garlic cloves, and cook for an additional 2-3 minutes.

Sauteed Beet with Aubergine - Step 6
Step 7

Serve this delightful dish hot or cold, according to preference.

Enjoy!

Sauteed Beet with Aubergine - Step 7
Quantity: 1 kg (3-4 servings)
Prep time:
45 min
Difficulty: easy
Ready in: 30 min