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Macedonian Eggplants with Tomatoes

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Macedonian Eggplants with Tomatoes
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Preparation
15 min.
Cooking
40 min.
Тotal
55 min.
Servings
2
"If it`s Macedonian, it`s guaranteed to be delicious."

Ingredients

  • eggplants - 21 oz (600 g)
  • tomatoes - 5.5 oz (150 g)
  • oil - 2/5 cup (100 ml)
  • parsley - 1 bunch
  • garlic - 2 - 3 cloves
  • flour - 1 2/3 tbsp (25 g)
  • black pepper - 10 peppercorns
  • salt - to taste
measures

How to make

Cut the cleaned eggplants lengthwise into slices 1/2″ (1 cm) thick, salt generously and leave them to sit for 20 minutes in a dish at an angle. Then, wash and dry them.

Roll them in flour and fry in preheated oil. Then in the same oil, add the cleaned and finely chopped or grated tomatoes. Allow to boil for 10 minutes and add the eggplants.

Season with finely chopped parsley, crushed garlic, ground black pepper and salt to taste.

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