(Sauteed eggplants with tomatoes)
3 tbsp of lemon juice
¼ cup of parsley bunch
Oils and Vinegars
Vegetable oil for frying
Baking and Spices
¼ tsp black pepper, ground
¼ tsp salt
¼ tsp whole spice, ground
How to make it:
Chop the eggplant into small squares and fry, then set aside.
Chop the onion and place in a pan with extra version olive oil, until browned.
Add chopped tomatoes to the onion and sauté for 2 minutes, add the fried eggplant and season with salt and pepper.
Remove into a serving plate and drizzle the lemon juice and extra version olive oil, then on top, add the finely chopped parsley.