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Description Edit

Real vegetables and cheese go well and cook, as they are simply made with herbs and breadcrumbs and baked to a smooth aroma. Onion paste or shallots may replace the onions; chili powder and black pepper occasionally work in this recipe, too.

Ingredients Edit

Directions Edit

  1. Preheat an oven to 375° F. Cut the eggplant into ½" slices.
  2. Cover the eggplant completely with hot water and let stand 5 minutes. Dry slices.
  3. Fry in ⅓ cup oil until lightly browned.
  4. Sprinkle with salt and pepper. Put on the bottom of 9"x13" baking pan.
  5. Combine the next seven ingredients in a blender and blend well.
  6. Sprinkle mixture over the eggplant.
  7. In a saucepan, combine tomatoes, peppers, onions, oil, garlic, cloves and tomato paste. Let simmer uncovered about 20 minutes.
  8. Spread vegetables on top of crumb mixture and eggplant. Top with remaining cheese.
  9. Bake 10–15 minutes.
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