КЫЧКЫЛ-ТАТТУУ СОУСТАГЫ КЫТЫРАК БАКЛАЖАН ЖАСАЙБЫЗ

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil adds flavor while sunflower oil is often cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can provide a similar texture while cabbage is more economical.

Preheat the oven to 400°F (200°C).

Slice the eggplants into rounds and sprinkle with salt; let sit for 15 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with a paper towel.

Heat vegetable oil in a large skillet over medium heat.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in diced tomatoes and bell peppers; cook until softened, about 5-7 minutes.

Add minced garlic and chili peppers; sauté for another minute until fragrant.

In a baking dish, layer the eggplant slices and vegetable mixture alternately.

Drizzle with lemon juice and sprinkle with black pepper, coriander, and bay leaves.

Cover with foil and roast in the oven for 25-30 minutes until eggplants are tender.

Remove foil and roast for an additional 10 minutes to brown the top.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: