Eggplant Salad in Matbucha
Saute eggplants and absorb oil
To the fried Matbucha:
Tomato cubes
Thin strips of Bell pepper
Crush slightly to mix and add:
garlic
2 tablespoons puree
Chopped parsley
lemon
Salt
Chili Gross
pepper
paprika
Cook for about 8 minutes
Add the eggplant
Give it another 10 minutes of cooking on low heat
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