Ingredients:
Aubergines (sliced)
Potatoes (sliced)
1 Can Chopped Tomatoes
1 Stock Cube (dissolved in water)
Salt (to taste)
Garlic Powder (to taste)
Method:
Stack the potatoes and aubergines in a large lidded pot (layers), starting with the potatoes and ending with the aubergines.* Season each layer with salt and garlic powder. Add in the stock and tomatoes, moving the sides to let the liquid and tomatoes go through to the bottom, add enough water to nearly cover food (once boiling it will bubble up to top). Put the lid on pot and bring to a boil, reduce heat and boil until cooked.
*Cypriots fry the potatoes and aubergines on both sides before layering in pot.
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