Authentic home cooking from Egypt, with US measurements. Originally published on Cookpad Egypt as مسقعه لايت
Open in Cookpad AppSteps
- 1
Lightly grease a baking dish with oil, arrange the eggplant and bell pepper, and bake at medium heat until golden brown.
- 2
In a pot over heat, add oil, then pour in the tomato juice, salt, cumin, and cilantro. Cook until the sauce thickens.
- 3
In a glass baking dish, layer the eggplant and bell pepper, pour the sauce over them, and bake until the eggplant absorbs the sauce.
Similar Recipes
More Recipes
-
Stuffed Mushrooms (Spirit of '76 Cookbook)
-
-
-
-
-
-
-
-
-
-
-
Josete -
-
- Josete
-
Red Poha Vada - Red Aval Vadai
-
-
Pumpkin, black sesame seeds, jaggery chikki
-
-
https://cookpad.wasmer.app/us/recipes/23975903
