Eggplants in Greek

Eggplant cut into circles about 5 mm thick. We put the cut aubergines in the meat. Ingredients:

• Eggplant - 2 pieces
• Bulb - 1 piece
• Tomatoes - 3 Pieces
• Olive oil - - To taste
• Flour - 1/3 Glass
• Salt, black pepper - - To taste
• Green - - To taste

Instructions

Eggplant cut into circles about 5 mm thick. We put chopped eggplants in a bowl, generously sprinkle with salt and leave for 10 minutes. After 10 minutes the eggplant should be thoroughly rinsed with salt and dried. Then each slice of eggplant should be rolled in flour and fried in olive oil until a ruddy crust. Finely chop the onions. Finely chop tomatoes. Fry the onions until transparent on olive oil, then add the tomatoes, reduce the heat and stew for about 10 minutes until the sauce will get the consistency you want (someone loves thicker, someone likes it the other way). In the process of extinguishing add salt, pepper and, if desired, spices. Place the fried eggplant on the dish, gently pour the sauce over it and sprinkle with fresh herbs. The aubergines are ready in Greek!

Servings: 4