Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Utley Estate in Mesquite, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Soak the eggplants in 2 cups of water with salt for about 20 minutes.
  2. Squeeze and dry them with paper towel.
  3. Meanwhile combine all the tomato sauce ingredients in a small pot.
  4. Cook on medium heat for 10 minutes.
  5. Make sure it doesn't dry out.
  6. Fried the all the vegetables orderly in sunflower oil.
  7. Afterwards place on a paper towel to soak up excess oil.
  8. Let it cool.
  9. Then place them on service plate.
  10. Serve it with yogurt sauce or tomato sauce.
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