Ajapsandal
400 g eggplant
400 g bell pepper
200 g onion
40 g tomato paste
A bunch of greens (cilantro, basil, parsley, dill)
2 cloves of garlic
10 g suneli hops
Salt pepper
Dice vegetables and fry separately until half-cooked. Then combine everything, add tomato paste, fresh herbs and simmer until tender. Five minutes before cooking, add crushed garlic, spices, hot pepper. You can eat both hot and cold.
400 g eggplant
400 g bell pepper
200 g onion
40 g tomato paste
A bunch of greens (cilantro, basil, parsley, dill)
2 cloves of garlic
10 g suneli hops
Salt pepper
Dice vegetables and fry separately until half-cooked. Then combine everything, add tomato paste, fresh herbs and simmer until tender. Five minutes before cooking, add crushed garlic, spices, hot pepper. You can eat both hot and cold.
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