Ingredients
- 1 kg eggplant
- 1 tea glass of oil
- 1 head of onion
- 1 tea glass of bulgur
- salt
- enough water
How It Is Made
Eggplants are peeled in a variegated manner. Cut into rings and fry, onions are roasted in oil, eggplants are laid on the bottom of the pot, onions and bulgur are added, left to cook, mixed by hopping without using a spoon, cooked in a short stir over low heat and served.
Source: Amasya Governorship, Amasya Cuisine Book
