Eggplant-tomato puree

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Eggplant-tomato puree

  • 1 kg of eggplants,
  • 1 tablespoon ghee,
  • 500 g of tomatoes
  • 1 teaspoon rosemary,
  • 1 /2 teaspoon thyme,
  • ¼ teaspoon of black pepper, Ferula, ginger, red pepper,
  • 1 vegetarian bouillon cube,
  • 1 teaspoon brown sugar
  • salt to taste.
Peel eggplant and cut them into thin longitudinal slices. Heat the ghee and lightly fry the eggplants in it. Peeled and seed tomatoes and spices put into the hot ghee and let it all stew for about half an hour on low heat, and finally add salt to taste. published

from the book of Ernst Schrott P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki

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