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Fry Eggplant
Sunday, March 13, 2011
Ingredients

4 servings

  • 2 large eggplants
  • 2-3 tablespoons salt
  • 2 tablespoons dried onion or 1 medium onion chopped
  • 1 teaspoon turmeric
  • 1/4 cup water
  • 3 medium tomatoes
  • 2-3 cloves of garlic, chopped or crushed
  • 1/2 cup of chopped capsicum
  • 2-3 tablespoons oil 
Directions
Tips

You can use frozen fried eggplant for this recipe too.

Always record the date on the container of food when storing in the freezer.

 

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
To make yoghurt drink (Dough) use sour yoghurt. To make sour yoghurt, keep yoghurt out of fridge overnight.
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