Calories
112 kcal
Protein
1.6 g
Fat
8.6 g
Carbohydrates
8.5 g
Rinse eggplants, pierce with a fork in different places. Fill a pot with water, dip the eggplants, and cook over medium heat for about 20 minutes. Finally, cool vegetables and cut into small pieces.
Rinse tomatoes, cut into small pieces.
Peel onion, rinse and finely cut. Heat the frying pan, brown the tomatoes and onions for 3 minutes.
Rinse herbs, finely cut. Peel garlic, crush in a press or finely cut. Combine herbs, garlic, lemon juice and oil. Mix well, season with spices. Combine all ingredients in one bowl and serve!
How to temper bitter eggplants? Cut in half, season with salt. Leave the eggplants for about 60 minutes, then rinse with water.
How to get lemon juice? Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.
Bon Appetit!
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