Eggplant Casserole Recipe
Ingredients
| Eggplants | 3 | |
| Salt | 2 Teaspoon | |
| Oil | 4 Tablespoon | |
| Tomato Paste | 2 Tablespoon | |
| Yoghurt | 250 Milliliter | |
| Pepper to season | ||
Directions
Slice the eggplants without peeling, sprinkle with salt and leave 30 minutes.
Dry the slices and fry quickly in hot oil in a frying pan until coloured.
Place them into a round cake tin or ovenproof casserole, as they come from the frying pan, layering them with tomato paste and yoghurt.
Season with pepper.
Cover the tin or casserole and bake in a moderate oven for 35-40 minutes.
Turn out before serving.
Dry the slices and fry quickly in hot oil in a frying pan until coloured.
Place them into a round cake tin or ovenproof casserole, as they come from the frying pan, layering them with tomato paste and yoghurt.
Season with pepper.
Cover the tin or casserole and bake in a moderate oven for 35-40 minutes.
Turn out before serving.
Chef
