Imambayalda (ordinal eggplants)

Ingredients
3 eggplants
2 onions
3 cloves garlic
3 large peppers
tomatoes 3
1 bunch parsley
sunflower oil
salt
1 cup water
Method
In dried tender pour sunflower oil and fry chopped medium onion and chopped garlic. Add cleaning of seed and chopped peppers, chopped tomatoes, chopped parsley add water and leave to cook for 5 minutes. Separately, peel the eggplants, cut them lengthwise into slices, sprinkle each with a little salt and leave them for 1 hour to drain their bitter juice. Then squeeze them and fry them in a pre-heated sunflower oil. In tray redim part of eggplants, then other vegetables from the pan and rotate so in that order, finally ending with eggplants. Bake in a moderate oven.
Containers:
Difficulty
Average
Tested
0 users
Author
Sladka_Yordanka
25 Jan 2010