20.05.2020
29
Recipe information
Cooking:
55 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
157.35
Carbohydrates:
27.8
Fats:
4.5
Squirrels:
3.06
Water:
459.64

Ingredients

Title Value
1. Eggplant 500 Column
2. Bell pepper 2 PC.
3. Tomatoes 4 PC.
4. Bulb onions 1 PC.
5. Vegetable oil 4 art. l
6. Salt taste

Cooking

1. Stage

Wash the eggplant and pepper and fold it into a baking dish, pierce the eggplant in several places. Bake vegetables at 200 degrees 35 minutes. After peppers, peel the seeds, and eggplant on the skin.

1. Stage. Wash the eggplant and pepper and fold it into a baking dish, pierce the eggplant in several places. Bake vegetables at 200 degrees 35 minutes. After peppers, peel the seeds, and eggplant on the skin.

2. Stage

Put the peeled eggplant in a colander so that the glass has excess liquid. Chop the onion finely.

1. Stage. Put the peeled eggplant in a colander so that the glass has excess liquid. Chop the onion finely.

3. Stage

Grate one tomato, discard the skin. Mix it with onions, salt a little and let it brew.

1. Stage. Grate one tomato, discard the skin. Mix it with onions, salt a little and let it brew.

4. Stage

Meanwhile, chop the eggplant and the rest of the tomatoes, chop the pepper. Add chopped vegetables to the onion.

1. Stage. Meanwhile, chop the eggplant and the rest of the tomatoes, chop the pepper. Add chopped vegetables to the onion.

5. Stage

Mix the caviar well and add vegetable oil and salt to taste, mix well again and can be served.

1. Stage. Mix the caviar well and add vegetable oil and salt to taste, mix well again and can be served.

6. Stage

Bon Appetit!!!