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Aubergine honeycomb
1 serving
peel the eggplant, cut into circles and fry in oil. cut the tomatoes into small pieces, fry them and mix with finely chopped sweet baked peppers. before serving, spread on a platter, under fried circles and put finely chopped tomatoes and crushed parsley on each of them. serve hot
peel the eggplant, cut into circles and fry in oil. cut the tomatoes into small pieces, fry them and mix with finely chopped sweet baked peppers. before serving, spread on a platter, under fried circles and put finely chopped tomatoes and crushed parsley on each of them. serve hot
eggplant - 1 kg, sweet pepper - 100 g, vegetable oil - 200 g, tomatoes - 150 g, parsley greens to taste
