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Fried eggplants & peppers

Patlican biber tava - Fried eggplants & peppers Fried eggplants & peppers Ingredients:

  • 1 kg. eggplants, big
  • 10 green sweet peppers
  • 10 green chili peppers

For the sauce:

  • 8 tomatoes, medium
  • 4 tablespoons olive oil
  • salt
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 2 table spoons viilegar
  • 3 cloves garlic

To Fry:

  • 2 cups Sunflower oil
Preparation:Peel the eggplant lengthwise into strips alternate (leave the peel in strips between), and cut diagonally into slices I cut ERN. Sprinkle with plenty of salt and set aside in a colander for 30 minutes. Peel and grate the tomatoes. Heat Heat the olive oil in a pan, add the grated tomato and cook over medium heat until the tomatoes are cooked stirringfrequently good. Stir in the salt, sugar and black pepper. Crushed garlic and cook Addthe. When the sauce has thickened, add theyinegarand repealed. Wash the aubergines and dry in a cloth or paper towel. Heat.the sunflower oil heat and the eggplant slices until golden brown on both sides of baking. Drain on paper towels. Remove the stems and seeds from the peppers and roast whole or split in half lengthwise. Drain on paper towels. The roasted eggplant and peppers on a plate, and. Pour over the hot tomato sauce. Cover and serve one hours later. This dish can be served on the side with yogurt, if desired.