- Eggplant - 2 pieces
- Tomato - 4-5 pieces
- Potatoes - 4 pieces
- Onion - 3 pieces
- Olive oil - 50 milliliters (25 ml for frying onion and garlic, 25 ml for eggplant)
- Garlic - 3 Teeth
- Greenery - 1 To taste (greens - dill, parsley, coriander, basil)
- Salt - 1 To taste
- Pepper fragrant or spicy - 1 To taste
Cut the eggplants with rings, soak in water for 5-10 minutes, dry with a paper towel Fry the eggplants in olive oil on both sides until slightly golden. Cut the onion into cubes. Onions and garlic roasted in olive oil until transparent Potatoes cut into slices Cut tomatoes Chop herbs Eggplants, tomatoes, onions, greens, potatoes lay in layers in pots. Pour water, salt, pepper and put in a preheated to 180 degrees oven. Bake aubergines in pots for about an hour. Bon Appetit!
Servings: 4