- Eggplants - 300 Grams
- Tumatir - 1 Kayan
- Bow - 1 yanki
- Tafarnuwa - 4 Hutu
- Bishiyoyin broth - 300 milliliters
- Cream - 200 Milliliters
- Cuku mai tsami - 30 Grams
- Seasonings - 1 Teaspoon (Basil, Marjoram ko Provencal ganye)
- Hot barkono - - Don dandana
- Salt - - Don dandana
Mun shirya matakan da ake bukata. Kayan lambu sosai kurkura karkashin ruwa mai gudu. An wanke tsabtawan fata daga fata, a yanka a cikin bazuwar, ba mai girma ba, da kuma yanka a cikin ruwa mai salmi na mintina 15 don cire haushi na wannan kayan lambu. Sa'an nan kuma mu kafe da tumatir daga fata kuma a yanka a cikin 4 yanka, tare da 4 tafarnuwa, sanya shi a cikin kwandon kwandon kuma aika shi cikin tanda (200 gr) na minti 20. A cikin kwanon rufi mai zurfi da mai zurfi a man zaitun man fry zuwa launin shuɗin albasa masu launin ruwan zinari. Ana fitar da tsire-tsire daga ruwa, an saka shi da kuma kara da shi da kayan shafa. Muna zuba gilashin broth. Sa'an nan kuma ƙara gishiri, barkono, kayan yaji, kawo shi a tafasa, sa'annan cire wuta da sata shi a karkashin murfi na minti 10. Sa'an nan kuma ku haɗa da tsire-tsire da tsire-tsire tare da tumatir da tafarnuwa. Don sakamakon masara dankali, ƙara dan karin barkono da cuku. Sa'an nan kuma zuba a cikin zafi cream. Idan akwai gishiri kaɗan, to, ƙara. Har yanzu, mun haɗu da kome tare da burodi kuma miyanmu yana shirye. Bon sha'awa!
Ayyuka: 3