Ingredients
- 6 pickled eggplants
- 1 head of onion
- 1 tea glass of oil
- 1 tomato
How It Is Made
Eggplants are soaked whole in water to remove excess salt and vinegar. It is cut into finger-thick round rings. Drain in a colander. Onions are chopped into cubes. It is fried in oil. Eggplants are added on top, peeled and large chopped tomatoes are placed and cooked. It is served warm or cold. NOTE: The same dish can also be cooked with pickled beans. (Bean diple)
Source: Amasya Governorship, Amasya Cuisine Book
