Eggplant with vegetables and herbs, an amazing appetizer ... lick your fingers!
Cooking time 35 minutes
Eggplant 2-3 pcs
Tomatoes 2 pcs
Onion 1 pc
Garlic clove 2 pcs
Dill (greens) 1 bunch
Green onion (feather) 1 bunch
Butter 20 g
Vegetable oil (for frying)
Salt to taste
Pepper to taste
Wash the eggplants and cut them into halves.
Fry in vegetable oil on both sides until half cooked.
Place in a baking dish.
Sprinkle with finely chopped garlic.
Cover with chopped onion and dill and add butter in small pieces.
Cover with foil and cook for 20-25 minutes at 180 degrees C.
Put on a platter and serve.
Eggplants with vegetables and herbs are ready!