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Traditional Recipies
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Two large aubergines chopped and with their peel intact |
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5 large tomatoes chopped with the peel intact |
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Half a cup chicken or beef soup, else you can use cubes or otherwise wine |
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1. Place the aubergines in a filter and sprinkle with salt and leave for about 30-40 minutes. |
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3. Cover and oven dish with marguerine and place on it the first layer of aubergines, layer tomatoes, then the parsely and garlic. Repeat these layers until all ingredients have been placed in the dish. Then add some salt and pepper. |
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4. Then on top, place the cubes or wine, and then add the grated cheese on top. |
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5. Cover the dish with foil or paper and cook on Gas Mark 5 - 6 for about 30 minutes. |
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6. Remove the dish covering and continue cooking until the top reddens. If the dish becomes dry add some wine or soup. |
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