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عرب
Pour or catfish baked with eggplant
1 serving
Clean the fish, rinse, cut into portions, salt, pepper and fry in vegetable oil until half cooked. At the end of the roast, add tomato puree. Rinse the aubergines, remove the stalks, cut into circles, salt. Let stand for 15-20 minutes, then dry, roll in flour and fry in vegetable oil. Put the fish in a sauté pan lubricated with fat along with the mash tomato, put the aubergines on top, pour in a few spoons of hot water and sunflower oil. Put in the oven and bake. Serve in a dish in which the fish was baked. Sprinkle with crushed greens. You can also prepare mullet, mackerel, Argentina, haka. If desired, you can add sugar to taste,
Clean the fish, rinse, cut into portions, salt, pepper and fry in vegetable oil until half cooked. At the end of the roast, add tomato puree. Rinse the aubergines, remove the stalks, cut into circles, salt. Let stand for 15-20 minutes, then dry, roll in flour and fry in vegetable oil. Put the fish in a sauté pan lubricated with fat along with the mash tomato, put the aubergines on top, pour in a few spoons of hot water and sunflower oil. Put in the oven and bake. Serve in a dish in which the fish was baked. Sprinkle with crushed greens. You can also prepare mullet, mackerel, Argentina, haka. If desired, you can add sugar to taste,
salt to taste, eggplant - 1 kg, catfish - 800 g, or burbot - 800 g, pepper to taste, flour - 3 tbsp. spoons, vegetable oil - 4-5 tbsp. spoons, tomato puree - 0.5 cups
