3 large eggplants
2 large eggs
3 large tomatoes
2 sweet pepper
Salt to taste
Fresh chopped coriander leaves for serving
Slice out eggplants in circles, put them into a salty water for 15 min, then drain well. Separately whisk 2 eggs with a pinch of salt. Dip each circle of the eggplant in to the egg batter and fry in a non stick pan with a little oil. Set aside.
Cut the rest of the vegetables in circles. For serving place eggplants on top of the flat plate, then place sweet pepper, tomatoes and cucumber on top sprinkling some salt to taste. Cover with another circle of eggplant. Sprinkle with fresh coriander. Serve as hot as well as cold.