Ingredients:
4 eggplants,
4 tomatoes,
3-4 tablespoons of vegetable oil,
2 tablespoons of wheat flour,
salt,
ground black pepper,
½ cup mujdey sauce.
Preparation:
Wash the eggplants, remove the stems, cut into 0.5-0.7 cm thick slices, salt, and press for 30-40 minutes to remove the bitter liquid.
Sprinkle with pepper, bread in flour and fry on both sides, finish cooking in the oven.
When serving, pour the sauce over the muzhdey and garnish with fresh tomatoes.
