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Materials for Definition of Baked Eggplant (Light from Roast)

  • 1 kilo eggplant
  • 500 grams of minced meat
  • Liquid oil
  • 2 cups of hot water
  • 1 onion
  • 4 cloves of garlic
  • 2 tomatoes
  • 1 tablespoon (tomato-pepper) tomato paste
  • Parsley
  • Salt
  • Pepper

Baked Eggplant (Light from Roast) Definition

We peel the eggplants variegated and slice them in 2 fingers width and soak them in salted water for 15 minutes. Then we strain it and borrow it and lubricate our eggplants. We put it in our heated oven at 180 points. We bake and take it out for 15-20 minutes. On the other hand, we put the garlic onion in the pan and roast it, add the minced meat and roast it a little more. We add half a tablespoon of tomato paste and tomatoes and turn them a little. Finally, we add the parsley salt and pepper and turn off the stove. We pour the minced meat on the eggplants, mix the remaining tomato paste with hot water and add it to our food for 15-20 minutes. Bon Appetit.