Another recipe for eggplants: Line the bottom of a square-rectangular dish (around 2-3 inches deep) with rusk bread or toasted bread slices. Mix chopped tomatoes with some olive oil and cook for 10 minutes until they go orangy-gold. Mix in some chopped garlic and salt into this sauce. Pour the sauce onto your bread lined dish, make sure all the bread gets soaked well with tomato sauce. Cook stripe-peeled and chopped eggplants in some olive oil and salt until they go really soft. Line this mix onto your sauce-soaked bread. In a separate bowl, mix up some yoghurt, garlic and salt to a creamy texture, top your eggplant-bread dish with this yoghurt dip. Garnish with parsley. Consume either right away or keep in the fridge until cold. I really like this dish, I hope you like it too.
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Me(27) DH(39)
TTC#1 with severe male factor infertility
Currently on Metformin 2000 mg/day | 
