Eggplant with tomato and garlic sauce





Phase Top: Completely rinse the eggplants and partially take away the epidermis by peeling them to appear to be stripes. Fry with all the potatoes in sunflower oils and empty on a home soft towel as soon as made.


Step #2: Inside a separate pan, fry the onions and garlic cloves until transparent. Add eco-friendly peppers, tomatoes, bouquet garni (the 3 sprigs of parsley, the sprig of thyme, along with the small bay leaf), tomato paste, pepper mixture, allspice and sea salt, as well as 1 cup of water. Bring to a boil on lower heat.


Stage #3: As soon as the tomatoes transform coloration (after about a few minutes of cooking), remove the bouquet garni, and put 1 / 2 of the marinade in a baking plate. Produce a reduce lengthwise in the heart of the eggplants and insert garlic herb clove in every single.


Stage #4: Set the eggplants and carrots on the top of the tomato marinade in the cooking recipe and top rated off with the remainder of the marinade. Make for half an hour within a pre-heated 350 F stove. Assist cozy and garnish with early spring onion.



Far more tasty recipes eggplant.

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