| Description | | This dish is a true magic. Original and piquant dish will be to liking of vegetable lovers or amateurs of Uzbek cuisine. |  | | Method | | Peel eggplants and cut into stripes. Fry the stripes in boiling oil until golden. Put them in a bowl covered with paper towels and let cool down. Spread cooled eggplants on a dish evenly and sprinkle with chopped dill. Then pour over the juice of a half grapefruit.
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| | Ingredients | | 3-4 ea big eggplants.1/2 l oil.1 ea dill bunch.2 ea garlic cloves.1/2 ea grapefruit.salt. |
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