Macedonian Eggplants with Tomatoes

IvanIvan
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Macedonian Eggplants with Tomatoes
16/09/2014
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Preparation15 min.
Cook40 min.
Тotal55 min.
Servings2
"If it`s Macedonian, it`s guaranteed to be delicious."

Ingredients

  • eggplants - 21 oz (600 g)
  • tomatoes - 5.5 oz (150 g)
  • oil - 2/5 cup (100 ml)
  • parsley - 1 bunch
  • garlic - 2 - 3 cloves
  • flour - 1 2/3 tbsp (25 g)
  • black pepper - 10 peppercorns
  • salt - to taste
measures

How to cook

Cut the cleaned eggplants lengthwise into slices 1/2″ (1 cm) thick, salt generously and leave them to sit for 20 minutes in a dish at an angle. Then, wash and dry them.

Roll them in flour and fry in preheated oil. Then in the same oil, add the cleaned and finely chopped or grated tomatoes. Allow to boil for 10 minutes and add the eggplants.

Season with finely chopped parsley, crushed garlic, ground black pepper and salt to taste.

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