How to make it

  • Soak the eggplants in 2 cups of water with salt for about 20 minutes. Squeeze and dry them with paper towel. Meanwhile combine all the tomato sauce ingredients in a small pot. Cook on medium heat for 10 minutes. Make sure it doesn't dry out. Fried the all the vegetables orderly in sunflower oil. Afterwards, place on a paper towel to soak up excess oil. Let it cool. Then place them on service plate. Serve it with yogurt sauce or tomato sauce (or both of them).

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