Eggplants — 2 pcs. Large;

Tomatoes — 3 pieces;
Bulgarian pepper — 2 pcs .;
Carrots — 2 pieces;
Onion — 1 pc .;
Garlic — 2 teeth;
Vegetable oil — 3 tbsp. Spoons;
Lemon juice — 1 tbsp. a spoon;
Green parsley — 1 bunch;
Coriander (who does not like this spice, you can do without it);
Salt to taste.
Rinse the vegetables well. Peel the eggplants and cut them into cubes. Remove seeds from pepper and cut into small pieces. Peel and finely chop carrots, onions and garlic. Bat the tomatoes with boiling water and peel them off, and cut the flesh into cubes. Grind parsley and finely chop. All vegetables should be put in a deep frying pan, sprinkled with herbs, salt, sprinkled with coriander, add the vegetable oil and mix. The eggs are stewed on low heat for 50-60 minutes. Sprinkle the prepared dish with lemon juice before serving.

Комментарии запрещены.

фото в интернет
Сайт размещается на хостинге Спринтхост