Chopped onion fry in sunflower oil for 2-3 minutes and then removed in glass pot. Insert the roll in flour meat in the pan and fry until browning, then put on the onions. Top rank peeled and diced

Eggplant cut lengthwise and fried. Arranged in bowls so that half are in the bowl and get something like a nest filled with stuffing and half of eggplants be used to cover the filling. Sorting fan

Eggplant cut lengthwise into one finger thick slices and fry. Arrange in a baking dish, cover top with sliced ​​tomatoes, crumbled feta cheese and grated cheese. Bake at 200 C for 20 minutes.

Eggplants cut into slices, add salt and leave for 30 minutes. Then thoroughly wash and dry. The butter or the oil is placed in a container suitable for microwave, arranged to eggplants and sprinkle

Cut the eggplant into slices, add salt and leave to drain for half an hour. Slightly stew - softened, but without losing its shape. Rikotata mixed with thawed and squeezed spinach well. Add salt and

Eggplants are roasted, peeled and finely chopped. The feta cheese is crushed. Onions and peppers are finely chopped and steamed with 2/3 of the fat. Steamed vegetables, mixed with the prepared

Eggplant cleaned from the stalk, carve and deep scratches in several places with a knife. Rub with salt and let stand 1-2 hours. Chop the onion finely and fry in half sunflower oil. Add the red pepper

Eggplant cleaned and Wash. Cut into two halves lengthwise and carve 1 cm from the shell. Sprinkled with salt and allowed to drain for 1 hour. Wash, dry and fry. Mushrooms are cleaned, washed in water

Eggplants carve, add salt and gently squeeze. Is steamed in boiling water. Onion stew in the oil with chopped tomatoes. Add rice, pepper, salt and chopped parsley. With a well-stirred mixture was

Eggplant cut into slices, add salt and leave in an inclined container to drain the bitter juice. Then fry gently in the heated sunflower oil. Remove them and the same fat stew chopped onion. Once

Finely chopped onion stew with fat in a Teflon vessel. Add eggplants, peeled and diced. Finally, put the peeled and chopped tomatoes, salt and pepper to taste. Serve stew until vegetables soften

Eggplant Bake, peel and crush with a fork to mash. Chopped garlic fry in the oil. Add chopped tomatoes, eggplant puree, ginger, red pepper and salt to taste. Serve stew for 8-10 minutes, stirring to

Eggplant wash, cut into cubes, add salt and let stand about 30 minutes. Then squeeze them and fry in the oil until browned. Remove them and their place in the fat put the peeled and chopped tomatoes

Eggplant Peel and blanch in boiling salted water for 3 minutes. Drain, cut into circles with thickness of about 1 cm. And dried with a cloth. Connect the two circles and in the middle put a thin piece

Eggplant cut into chunks, add salt and leave to drain the bitter water. Peppers and they are cut, but not very large. Peel tomatoes and cut into small pieces. Put chopped onions, peppers, tomatoes