eggplants 4 pieces
tomatoes 2 pieces
garlic 3 cloves
parsley root 1 piece
parsley 1 beam
vegetable oil 2 Art. spoons
ground black pepper to taste
salt to taste
Eggplant peel, remove the stalk.
They make a longitudinal incision to remove the portion of the pulp. Salt and left for 10-15 minutes to remove bitterness. Then rinse the eggplant.
For the stuffing chop the eggplant pulp.
Add crushed garlic, salt, chopped parsley or celery, chopped parsley, pepper, fry in oil until tender.
Fill washed eggplant cooked meat. Lay in a preheated oil with a portion of a la carte pan, cut up.
Cover with peeled and sliced tomatoes, season with salt and pepper, add a little water and simmer until tender.