This eggplant recipe is tastier than mushrooms! Too good to keep secret
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Recipe 1:
INGREDIENTS:
Eggplants (I have 4).
3 carrots.
Bunch of green parsley.
1 hot chili pepper (optional).
4-5 cloves of garlic.
Salt, sugar, pepper.
Paprika, some chili, smoked paprika powder.
3 tablespoons vinegar.
100 ml hot vegetable oil.
Water.

Recipe 2:
INGREDIENTS:
3 eggplants.
vegetable oil.
2-3 chicken eggs.
Fry over low heat until tender.
1 onion.
1 carrot.
2-3 peppers.
1-2 tomatoes.
Pour boiling water over it and remove the skin.
100 ml tomato puree.
100-200 ml water.
Salt, pepper, paprika, basil.
Add fried eggplants.
Pour over chicken eggs.
80g mozzarella.
Let simmer for 5-6 minutes.
Parsley greens.

Recipe 3:
INGREDIENTS:
1 carrot.
1 onion.
4 cloves of garlic.
2 peppers.
500 ml tomato puree.
2 zucchini.
2 eggplants.
4-5 tomatoes.
Salt and pepper.
50 g butter, 50 ml olive oil.
parchment and foil.
Bake at 160°C for 2 hours.
Bake uncovered at 160°C for another 25-30 minutes.


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