Eggplant greek i

1 serving


cut into circles of 3 small aubergines, put in salted boiling water for a few minutes, remove and put under press for 20 minutes. when the water bleeds and bitterness comes out, roll the mugs in flour and fry in vegetable oil. should be fried on a moderate heat so that they are well cooked inside. peel the garlic, fry lightly with a little oil, add the tomatoes, first peeling them, put the sugar and salt. cook under a lid until the garlic is soft. when the sauce is ready to beautifully lay eggplant around the edges of the dish and pour tomato sauce with garlic in the middle