Description
A delicious snack made from vegetables.
Ingredients
-
Eggplant
2 piece
-
Zucchini
1 piece
-
Tomato
3 piece
-
Pepper
4 piece
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Garlic
5 tooth
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Carrots
1 piece
-
Onion
2 piece
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Vegetable oil
60 ml
-
Salt
-
Sugar
-
Black pepper
-
Vinegar
1 tsp
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Semolina
1 Tbsp
Cooking
Eggplant cut into 6-8 pieces, pour salted water for 30 minutes. Peppers, zucchini, peel the garlic, wash. Put the prepared eggplant, zucchini, garlic, tomatoes and peppers in the sleeve for baking.
Bake vegetables in the oven for 40 minutes at 180 degrees.
Cut onion into cubes. Carrots grate on medium grater. Fry in vegetable oil until soft. Put in a bowl, trying to keep as much oil left in the pan, oil is still useful to us.
Baked vegetables peel.
Skip the baked and roasted vegetables through a meat grinder.
Add salt, sugar, vinegar and black pepper, a taste. Add semolina, stir.
Put the eggs in a heated pan with butter, simmer over medium heat, stirring occasionally, for about 5-7 minutes, until the liquid is evaporated.
The eggs are ready!
Bon appetit!
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