Malzemeler
2 eggplants
250 g ground beef
1 green pepper
1 tomato
½ tea glass olive oil
1 cup water
Salt
Tarifler
Peel the eggplants in stripes, cut them in half lengthwise, then into quarters, and finally into finger-sized slices.
Soak the eggplants in salted water for at least half an hour.
Meanwhile, dice the other ingredients into bite-sized pieces.
After soaking, rinse the eggplants well and let them drain.
Heat the olive oil in a pot and sauté the ground beef until browned.
Add the green pepper and sauté as well. Then add the diced tomato, stir a few times, and cover the pot.
Once the vegetables release their juices, add the eggplants and salt.
Pour in the hot water and cook, monitoring carefully, until the eggplants are soft.
