Eggplant in Turkish

Eggplant in Turkish

Eggplant in Turkish

– Eggplant – 2 pcs.
– Tomato – 3 pieces.
– Carrots – 2-3 pcs.
– Onions – 2 pcs.
– vegetable oil
– Parsley
– salt
– black pepper

Eggplant cut along the plates.
Salt and leave for 30 minutes, then rinsed in cold water

Carrots grate. Chop onion and tomatoes.

Onions, carrots and tomatoes combine, fry in vegetable oil, salt and pepper.

Eggplant fry in vegetable oil.

Each slice of eggplant spread with roasted onions, carrots and tomatoes. Fold everything in the pan so that once turned a eggplant. Drizzle 1 tbsp vegetable oil. Bake for 10-15 minutes at 180 degrees.

Embellished with greenery.

Bon Appetit!

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