And the first dish after my vacation. Tasty stew with eggplant, potatoe and tomatos.

How to...
Peel the potatoes and cubes it. Fry it until half ready. Add to a separate plate. Chop the garlic. Fry until golden brown. Add chopped eggplant strips. Cover and fry until the eggplants are tender. Then add the potatoes and tomatoes. (I previously scald tomatoes and remove from their skins.) Add soy sauce, add the grain mustard. Stew, stirring for about 10 minutes.
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