This dish brought back from holiday from the Black sea, belongs to the Armenian kitchen, at least, a recipe shared with me a wonderful Armenian woman with an equally wonderful name, Adele, for which she thanks a lot. I really like this fragrant, moderately spicy dish every time I cook Mushu (accent on last syllable), I remember the sea, the mountains, delicious southern air... Take from me a piece of South mood!
|Cooking time 80 minutes||Number of servings -|
Eggplant cut into fairly thick slices
We put in a deep pot, sprinkle with salt and leave for 15-20 minutes.
Do not waste time, to undertake mince - fry it in a pan until soft.
Onions and garlic cut into rings
Bell pepper remove seeds and cut into that including non-small-pieces.
With tomatoes remove the skin and cut into pieces
Greens finely chop (in General, among the greenery needs to be cilantro, but I, frankly, not very good, so I have dill and parsley)
And, of course, what dish without spices - I mixed black pepper, chilies, saffron, hops-suneli, dried peppers and onions.
Here is our musaga and ready. The aroma in the apartment is incredible. Lay on plates and upitem! :-)