Ingredients (4 persons)
- 3 tomatoes
- 3 eggplants
- 1 onion
- 3-4 cloves of garlic
- 1 soup spoon of chopped parsley
- 1 soup spoon of chopped dill
- Salt and pepper
- 1 cup of olive oil
Cut the eggplants in half, drain them and put them in a baking pan. Chop the tomatoes and onions and mix them with the dill, parsley, salt, pepper and oil. Spread the mixture over the eggplants. Add a cup of water and bake for 30 minutes.