1. Chop the aubergine into cubes about 1/4 inch in diameter. Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown
Once the eggplant is done, it’s time to start layering your casserole. Begin by pouring a 1 dl of tomato sauce in your casserole dish (I used 9×13-inch) and using a spatula to spread it to coat the bottom of the dish
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