Eggplant cut lengthwise into slices, add salt is drained from the bitter juice and fry in heated sunflower oil. Chop finely and stew in 1 tbsp sunflower oil with a little salt. Add rice and fry. Add

Cut the eggplants into cubes and let stand, then washed well. Fry the onion and add it to the eggplants. Fried mixture is poured into a baking dish and pour 1 cup water (can add a little more) and

Eggplants cut in half length. The inner is separated by means of a spoon. Sprinkle with a little sunflower oil and bake in a greased pan for about 20 minutes. Mix chopped interior of eggplants

Peppers are roasted and peeled. Eggplant Bake, peel and finely crushed. Add crushed garlic, the oil, vinegar and chopped parsley. The mixture is filled pods arranged tightly in a baking dish, sprinkle

Eggplant cut into slices, but not until the end, so that the bottom can remain intact. Add salt and leave to drain the bitterness. Peel tomatoes and cut into slices. Eggplants washed and put in a pan

Peel and cut into thick slices of eggplant Add salt and is left to drain for 30 minutes. Fry in a hot sunflower oil, until they poluizparzheni. Arrange in layers in a baking dish, as between them they

Peel the eggplants, cut slices and salted. Allow 30 minutes to elapse black juice. Rolled in flour and fry in a hot pan with sunflower oil. Serve with yogurt, garlic and finely chopped dill.

Eggplants baked whole, peel and inside them is crushed with a fork. In the oil lightly fry the chopped ginger (about 1-2 tsp) garlic. Add to eggplants, cut into small cubes tomatoes, salt and pepper

Onions, sliced , stew. Add the peppers, cut into rings by pozadushat, put a small portion of the tomatoes, add salt and add the chopped parsley and pepper. In the tray at the bottom of which is placed

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