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- Eggplant 450 grams
- Tomatoes small 300 grams
- Garlic 1 tooth.
- Oregano 1 tbsp. l
- Vegetable oil 2 tbsp. l
- Sesame 1 tsp
- Salt 0.5 tsp (taste).
- Main Ingredients
- World Cuisine
So, we cut the eggplants along a thickness of about 1 cm and make deep cuts with a sharp knife, add salt to taste and set aside.
Cut the tomatoes into 4 or 6 parts, depending on size, place in a container, pass garlic through a press here, add finely chopped oregano greens, and sesame.
Salt to taste, season with oil, and mix thoroughly. Put eggplant on a baking sheet, greased with vegetable oil, and distribute the tomatoes on top.
We send it to the oven, heated to 200 ° C for 10-15 minutes. Focus on your oven! After the time has passed, let the eggplants cool down and serve them as a cold appetizer.