Prep Time | 5 minutes |
Cook Time | 60 minutes |
Servings |
Ingredients
- 2 pieces Eggplant
- 3 pieces Potatoes
- 2 pieces Tomatoes
- 2 cloves garlic
- 1 tablespoon Sour cream
- 3 tablespoons Mayonnaise
- Vegetable oil
- Salt
Ingredients
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Instructions
- Wash the eggplant, cut off the tails. Cut a length of plate with a thickness of about 1-2 mm. Sprinkle with salt and let stand for 15-20 minutes. Then rinse under running cold water and dry with a paper towel. Fry in a heated pan in a small amount of vegetable oil (it requires a little bit). The eggplant stir-fried fast!
- The rectangular form to lay a foil and to grease with vegetable oil. Put alternately, the eggplant and the tomato-potato mixture. And the first and last layer should be eggplant. After laying out the tomato-potato mixture, it should be well smeared. Bake in a preheated 200 degree oven for 15-20 minutes.
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