| |
|
What You Need:
(To Serve: 2 - 4)
|
|
|
|
4 medium-sized aubergines
1 grated onion
2 - 3 chopped chilies
Salt
5 - 6 breakfast cups Lolo
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Peel the aubergines and slice thickly.
|
2. Arrange in layers in a casserole, sprinkle each layer with salt, onion and chopped chilies.
|
3. Add enough Lolo to cover.
|
4. Bake in a slow oven (325° F) until the aubergines are soft.
|
|
|
|
|
