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- 4 pieces of eggplant
- 1 onion
- 250 grams of meat
- 2 tomatoes or 2 tablespoons tomato paste
- 3 tablespoons margarine
- Black pepper
- Finely chopped parsley
- 2 cups water
- Plenty of oil (for frying)
- Eggplant is cut in 1 inch thick rings. It is subject to salt water. Released and allowed to rise for 1 hour until the black water.
- The filtered eggplants, be dried took plenty of oil put into the upper gently pan-fried in.
- 1 floor spreads a broad container.
- Other browned eggplant dish is taken.
- 3 tablespoons finely chopped onion and minced roasted in oil. Tomatoes, salt, pepper added after a transport boiled.
- Put in a uniform manner over the eggplant that we put in the tray.
- Stir in 2 cups water and cook on low flame for 20-25 minutes.
- Söndürülün made of chopped parsley eggplant moussaka service.