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Cut the eggplant in half lengthwise. Using a knife and spoon, scoop out the core and set it aside. We cut it into cubes (eggplant core). In a pan, heat the oil and fry the pastrami until golden brown. Add the chopped eggplant core and cook for about 7 minutes.
Cool the mixture a little, add the garlic, spices, yogurt and tomato paste. Mix and fill the eggplant halves. Put them on a tray with baking paper and bake for 30 to 40 minutes on medium heat.
Onion seeds `thrown` on top give a special taste to eggplants!
Enjoy your meal!