Before the experts of Baku cuisine rush in with their criticism, I will say that this recipe is from the native bakinka. I was interested in its simplicity of products and ease of preparation. The recipe met my expectations - both hot and cold, the dish is very tasty. The first time I always do it from the original source, then I adjust it to my taste. I won't change anything except the amount of oil. Trying it?
| Cook Time | 55 minutes |
| Servings |
Ingredients
- 2 pieces Eggplant weight 370 g
- 2 pieces Tomato weight 250 g
- 100 ml Vegetable oil took 60 ml
- 1 pinch Sugar
- Salt to taste
- White pepper to taste
Ingredients
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Instructions
- Peel the eggplant. Cut lengthwise 1.5 cm wide.
- Then cut each slice into 2-3 parts.
- Tomatoes cut into rounds not very thinly (if you want, then remove the skin). Put layers: eggplant, tomatoes, and so on. The last layer is tomatoes. Pour in the oil, cover with a lid and put on a small fire.
- After 15 minutes, salt, pepper, add a little sugar. Gently mix. Cover and cook over low heat for another 15 minutes. Switch. Done!
- When serving, sprinkle with a little herbs. I will definitely not make any other substitutions. I liked it very much when it was hot, and my husband liked it very much when it was cold. In hot - side dish, in cold-appetizer. Reduced the amount of oil, but completely reduce-the taste will spoil, there will be no creamy aftertaste, it is better to remove excess oil in the finished form.
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