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By: Chris D.
| Description: | ||
| Time: | 1 hr 15 min (5 min to prepare, 1 hr 10 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 each Eggplants, not to big 1 each lb tomatos 6 each garlic gloves 1 each middle onion 1 each to 2 cups olive oil, salt |
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| Directions: | ||
| Cut the eggplants into slices, salt them and leave for about 30 min. Rinse the slices, dry them and fry till golden in hot olive oil. Take off the oil with kitchen paper. Cut the tomatoes into slices und sort with the fried eggplants into a pan, taking one tomatoe slice, then one eggplant slice. Cut the garlic into thin slices and put it between the eggplants and tomatoes. Chop the onion very fine and put it on top. Bake at about 170 C (medium heat) in the oven for 40 min. Serve a little about room temperature as starter, may be accompanied by bread and vegan Feta. |
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| Notes: | ||
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