Difference between revisions of "Aubergines in a Tomato Sauce"

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* 2 [[garlic]] cloves (crushed),
 
* 2 [[garlic]] cloves (crushed),
 
* chopped [[parsley]].
 
* chopped [[parsley]].
== Directions ==
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== Procedures ==
 
# After cutting the [[eggplant|aubergines]] into slices season with [[salt]] and leave aside for 10 minutes and drain any [[water]]. According to the original recipe, dip each slice into the [[flour]] and fry in a pan. You can also use a deep-fat fryer. Or you can just grill them for 5–10 minutes each side after brushing them with little [[oil]]. Leave to cool.
 
# After cutting the [[eggplant|aubergines]] into slices season with [[salt]] and leave aside for 10 minutes and drain any [[water]]. According to the original recipe, dip each slice into the [[flour]] and fry in a pan. You can also use a deep-fat fryer. Or you can just grill them for 5–10 minutes each side after brushing them with little [[oil]]. Leave to cool.
 
# For the [[tomato]] sauce, heat little [[oil]] in a pan, add half of the crushed [[garlic]] and stir, add the can of [[tomato]]es and simmer until the sauce has thickened, add the rest of the [[garlic]] and season with [[salt]] and [[pepper]]. Take off the hob and add the chopped [[parsley]].
 
# For the [[tomato]] sauce, heat little [[oil]] in a pan, add half of the crushed [[garlic]] and stir, add the can of [[tomato]]es and simmer until the sauce has thickened, add the rest of the [[garlic]] and season with [[salt]] and [[pepper]]. Take off the hob and add the chopped [[parsley]].
 
# In a dish arrange a layer sauce followed by a layer of [[eggplant|aubergines]]. Cool in a fridge for few hours or just serve.
 
# In a dish arrange a layer sauce followed by a layer of [[eggplant|aubergines]]. Cool in a fridge for few hours or just serve.
  
[[Category:Bulgarian Recipes]]
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[[Category:Bulgarian cuisine]]
[[Category:Bulgarian Snacks]]
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[[Category:Bulgarian cuisine]]
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[[Category:Snack Recipes‏‎]]

Latest revision as of 17:49, 15 July 2012


Description[edit]

Ingredients[edit]

Procedures[edit]

  1. After cutting the aubergines into slices season with salt and leave aside for 10 minutes and drain any water. According to the original recipe, dip each slice into the flour and fry in a pan. You can also use a deep-fat fryer. Or you can just grill them for 5–10 minutes each side after brushing them with little oil. Leave to cool.
  2. For the tomato sauce, heat little oil in a pan, add half of the crushed garlic and stir, add the can of tomatoes and simmer until the sauce has thickened, add the rest of the garlic and season with salt and pepper. Take off the hob and add the chopped parsley.
  3. In a dish arrange a layer sauce followed by a layer of aubergines. Cool in a fridge for few hours or just serve.