20.05.2020
13
Recipe information
Cooking:
1 hour 15 min.
Servings per container:
4
Complexity:
Middle
Calorie content:
40.94
Carbohydrates:
2.2
Fats:
3.5
Squirrels:
0.41
Water:
5.97

Ingredients

Title Value
1. Eggplant 2 PC.
2. Tomatoes 2 PC.
3. Bell pepper 2 PC.
4. Garlic 2 clove
5. Bulb onions 1 PC.
6. Tomato paste 1 art. l
7. Olive oil 3 art. l
8. Sugar 1 art. l
9. Sesame 1 Tsp
10. Salt taste
11. Black pepper taste

Cooking

1. Stage

Cut the eggplant into circles, sprinkle with salt and set aside until we cook the filling.

1. Stage. Cut the eggplant into circles, sprinkle with salt and set aside until we cook the filling.

2. Stage

Finely chop the pepper into cubes.

1. Stage. Finely chop the pepper into cubes.

3. Stage

Cut the onion in half rings, chop the garlic.

1. Stage. Cut the onion in half rings, chop the garlic.

4. Stage

Fry the onion with garlic in a pan with olive oil for about a minute, then add pepper and cook for another 7 minutes.

1. Stage. Fry the onion with garlic in a pan with olive oil for about a minute, then add pepper and cook for another 7 minutes.

5. Stage

Peel the tomato and cut into cubes. Add them with tomato paste to the pan. Sauté for about 5 minutes.

1. Stage. Peel the tomato and cut into cubes. Add them with tomato paste to the pan. Sauté for about 5 minutes.

6. Stage

Dip eggplants with a napkin and put on a baking sheet, put a filling on each piece. Bake in the oven at 180 degrees for about 35 minutes.

1. Stage. Dip eggplants with a napkin and put on a baking sheet, put a filling on each piece. Bake in the oven at 180 degrees for about 35 minutes.

7. Stage

Sprinkle the finished dish with sesame seeds.

1. Stage. Sprinkle the finished dish with sesame seeds.

8. Stage

Bon Appetit!!!