How to make
Cut the eggplants into slices, salt them and leave them for half an hour. Then wash and dry them, heat the oil and gently fry them on both sides. Leave them on a towel to drain.
In a pot with a little oil, put onions to simmer, and then add the chopped carrots and pepper. Peel the 1 lb (0.5 kg) of tomatoes, chop them and add them to the stuffing. Boil until thickened.
Finally, chop the garlic and flavour it with spices + 1 teaspoon of sugar. In an oven tray start to stack the eggplants, top with dressing and alternate until the products have finished, while finishing off with sliced tomatoes.
Beat the eggs, add yoghurt and a spoon of flour dissolved in 1 cup of water and stir the dressing. Pour over the dish, and sprinkle chopped parsley abundantly on top. In the middle, arrange chopped dried tomatoes and put it to bake until it catches a light tan.
