eggplant sote

Method

1. 01

   Eggplant peel off the skin and cut with bars.

2. 02

   On a heated pan with olive oil, lay out eggplant and roast them over a strong heat stirring for about 5 minutes.

3. 03

   In the meantime, cut the tomatoes into small pieces.

4. 04

   Calm down the fire, lay out tomatoes to eggplant, mix and extinguish for about 10 minutes.

5. 05

   Cut garlic, onions, peeps. Prepare half a lime or lemon.

6. 06

   Put the greens with garlic and onions on the pan. Spray the whole thing with half a lime or lemon juice.

7. 07

   Eggplant sote is ready. It is best served chilled to the main dish instead of a salad, or as a snack.

8. 08

   Another photo of the eggplant cellar close-up.