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Eggplant musaka
1 serving
peel, slice, salt and leave for 30 minutes, then wash, dry in a napkin and fry in vegetable oil. cut carrots, celery, tomatoes and onions into slices and save. season the browned vegetables with salt, crushed garlic and parsley greens, put between layers of eggplant. bake in the oven. before readiness to pour eggs beaten with rustling.
peel, slice, salt and leave for 30 minutes, then wash, dry in a napkin and fry in vegetable oil. cut carrots, celery, tomatoes and onions into slices and save. season the browned vegetables with salt, crushed garlic and parsley greens, put between layers of eggplant. bake in the oven. before readiness to pour eggs beaten with rustling.
eggplant - 178 g, vegetable oil - 15 g, onions - 4 g, salt - 2 g, carrots - 59 g, celery - 12 g, tomatoes - 56 g, yogurt - 50 g, eggs - 0.25 pcs., garlic - 4 g, parsley greens - 5 g
