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This recipe comes from the north of Romania, a region closely related to Hungary in many respects, including local cooking traditions, as is the case here.
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Ingredients:
- eggplants
- bouillon powder
- olive oil
For the tomato sauce:
- a small container of tomato puree
- 2 garlic cloves
- 1 tablespoon of flour
- 1 tablespoon of oil
- salt, pepper, and possibly a pinch of sugar according to taste.
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Peel the eggplants and cut them into slices of about 7 mm.
Dry them in a paper towel then fry them in oil. When golden, turn to the other side and add a dash of bouillon powder. When golden on both sides, remove to a paper-towel covered plate. Keep in warm oven while preparing the next batch.
In the meantime, thinly grate 2 garlic cloves.
In a small pan, heat some oil and slightly color the garlic. Add a tablespoon of flour, stir vigorously and let it brown for a couple of minutes, then add in the tomato sauce.
Add salt, pepper and possibly a dash of sugar according to taste and pour in a sauce dish.
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