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.

Materials;

• 600 grams of veal
• 4 tablespoons olive oil
• 1 cup of onion (chopped for dinner)
• 2 cherry tomatoes (peeled, chopped)
• 3 green peppers (chopped)
• 1 teaspoon tomato paste
• 1/2 teaspoon pepper paste
• 1 cup of hot water
• 1 teaspoon of salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon of thyme

Preparation of;

Heat 4 tablespoons of olive oil in a cast iron pan. Add 1 finely chopped onion to the pan. Add 3 chopped green peppers on the colored onions and continue to sauté. Add 600 grams of veal meat that you chopped in steam. Seal on high heat for about 2-3 minutes without stirring. Continue to sauté on high heat by stirring the flesh with color from the outside. Add 3 peeled, chopped tomatoes and mix. Then add 1 teaspoon of salt, black pepper, 1 teaspoon of thyme. Dilute each tablespoon of pepper and tomato paste with 1 cup of hot water and add the sauté gradually to the pan. . Bon Appetit!

Ingredients for Roast Beef Recipe;

• 1 whole beef tenderloin (or nuar)
• 3 dalta rosemary
• 1 teaspoon freshly ground colored black pepper
• 2 tablespoons of mustard
• 1 teaspoon of sea salt
• 3/4 cup panco (Japanese bread crumbs)
• 1 teaspoon of brown sugar
• 3 tablespoons olive oil

Preparation of;

For the coating of roast beef; Grab the fresh rosemary sprigs horizontally and pull them from the opposite side to the tip and remove them one by one. Thin the pieces of rosemary you have removed with a sharp knife. Mix with freshly ground colored black pepper. Mix with mustard, brown sugar and finely ground sea salt. After applying olive oil on a whole beef tenderloin, spread the spice mixture you have prepared on it. After heating a cast iron pan over high heat, put the tenderloin on it. Seal it by twisting it over high heat to form a crust on the outside. Take the pre-cooked tenderloin on the oiled paper laid on aluminum foil. After carefully wrapping it, place it on a baking sheet. Sprinkle the Japanese bread crumb on the tenderloin, which will make the tenderloin crisp while baking. You taste your palate in a preheated 220 degree oven and bake for 10-20 minutes to the desired degree of cooking. Cool the roast beef after leaving the oven without opening the baking papers. According to desire, after resting in the refrigerator, press it with a meat fork and share it cold in thin slices with your loved ones.