Description
Dish, very popular in Turkey. Served as cold appetizers, known as meze, in every Turkish restaurant. Who was here, should know I guess! Tasty, easy, goes well with meat, with rice, can be served as a separate dish.
Ingredients
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Eggplant
2 piece
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Tomato
2 piece
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Salt
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Vegetable oil
-
Garlic
Cooking
Cut the eggplant coarsely, pour some water and leave for 5 minutes - 10. Then squeeze the water and spread on a cloth to dry.
Cut the tomatoes coarsely (photo a little blurry happened)
Into the cauldron pour oil, heat, put the eggplant.
Fry to this state, about 7-10 minutes.
Spread on a napkin to absorb excess oil.
In the same pan fry the tomatoes (I'm a little bit of oil leaked, tomatoes still let the juice).
Fry with the lid closed for 5 minutes.
Add the eggplant, sprinkle with salt, can add a little water, just a little, stir and after a minute remove from heat.
Spread on a dish cooled, decorate with greens (can add garlic, I did not add). Ready! By the way, can eat and hot!
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