Вкусная закуска, мотивы которой уходят в армянскую кухню. Ее рекомендуют есть в холодном виде и выдержав не менее 6 часов, но и в теплом виде получается очень вкусно!
У баклажан отрезать кончики, нарезать их вдоль.
Чеснок очистить и нарезать на дольки, посыпать солью.
С помидор снять кожицу, разрезав их крест-накрест и залив кипятком.
Нашпиговать баклажаны дольками чеснока, таким образом, чтобы они не выпали во время приготовления.
Уложить в кастрюлю.
Помидоры нарезать и уложить на баклажаны.
Поставить тушиться на средний огонь на 15-20 минут.
В масло выложить все пряности, соль. Хорошо перемешать и вылить в кастрюлю.
Тушить еще 15 минут.
По необходимости добавить по вкусу соль.
Перед подачей проверить баклажаны, чтобы они были мягкие. Приятного аппетита!
95
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