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4 eggplants
Pierce the skin multiple times with a fork
Generously oil both sides with olive oil
Grill them or roast in 400 R Until the flesh is soft
Chop 2 medium onions
Slowly fry the onions on low heat until soft and slightly brown
Chop the eggplant flesh into small pieces
Add 1 small can of tomato paste
Fry the tomato paste for a few minutes
Refrigerate for a few hours before serving