Turkish stuffed eggplants

Turkish stuffed eggplants


3 eggplant
3 large tomatoes
3 carrots
1 bunch of parsley
100 ml of vegetable oil
Salt and black pepper

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First eggplant should be washed and cut straight from the peel of a fairly broad across the plates. Then, a little salt and leave for 40 minutes to left bitterness. Then wash the plate in cold water. Carrot Grate. Cut the tomatoes into small cubes with onions. Onions, carrots and tomatoes mix, then fry until cooked in vegetable oil, add pepper to taste.

Thereafter, fried eggplant on both sides. On each slice of eggplant fried vegetables are laid out. Then it is necessary to shift the plate in the pan, connecting them together. Pour a little vegetable oil on top and bake in the oven. Bake for 10-15 minutes at 185 degrees.
Food & Wine

Turkish stuffed eggplants

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