This time, we see the eggplant made in olive oil in great harmony with the meat. There is a simple and delicious eggplant dish on the evening menu.
Materials;
- 3 thin long eggplants
- 1 medium onion
- 2 small cloves of garlic
- 1 large tomato
- 1.5 glasses of water
- 2 spoonful butter
- 2 tablespoons tomato paste
- 1 coffee spoon of pepper paste
- 3/4 (one half + one quarter) water glass of oil
- 1 teaspoon of black pepper
- Salt
Its structure;
First of all, we peel our eggplants in the shape of a zebra. Then we divide it longitudinally at 4 and give birth close to 2 cm, and we put a thought. We breed and add garlic to the same taste. We cut tomatoes into cubes in a separate bowl. I used Teflon Wok to make this recipe easily, but in a separate Teflon pan with a little difference. We add small chopped onions and oil into the wok and fry until the onions turn white. Then we add the eggplants, garlic and margarine and mix it from time to time until it releases its own juice and the oil is released back. This is the key to the recipe. Do not neglect it, it is the most time consuming part, but this is characteristic of the recipe and the importance of using the Teflon pan. When the eggplants fully release their water and are reddened, we make a well in the middle of the pan and mix the tomato paste and pepper paste. After feeding, we expect the tomatoes to add and release their water, at the same time the eggplants will be fried further. After this part, we add salt and pepper and mix. Then we add the water and mix it, the measure of the water will ensure the consistency is solid 10 minutes after cooking, the size of the water depends on you. Bon Appetit.
