- eggplant - 1 Kilogram
- man zaitun - 7 Art. spoons
- gishiri da barkono - - Don dandana
- kwararan fitila - guda biyu
- cloves da tafarnuwa - 2 guda
- naman sa ko rago - 450 Grams
- na tumatir tumatir - 900 Grams
- tumatir manna - 2 teaspoons
- yankakken sabon faski - 1/3 Kofuna
- dried oregano - 2 teaspoons
- ƙasa kirfa - 1 teaspoon
- Ricotta cuku - 270 Grams
- feta cuku - 120 grams
- babban kwai - 1 yanki
Yi la'akari da tanda zuwa digiri 230. Lubricate da tasa don yin burodi da mai. A kan burodin burodi yana da gwangwani na 6 tare da teaspoons 2 da teaspoon gishiri da barkono. Rarraba a cikin ɗita ɗaya kuma gasa a cikin tanda har sai da taushi da zinariya, daga 20 zuwa 30 minutes. Sanya eggplants a cikin ƙarshen tasa a kan ko da Layer. A cikin babban sauye, zafi sauran man a kan zafi zafi. Ƙara albasa, tafarnuwa da nama nama, dafa, yin motsawa har sai naman ya zama launin ruwan kasa, daga minti 5 zuwa 7. Add tumatir, tumatir manna, faski, oregano, kirfa da teaspoon 1/4 na gishiri da barkono. Cook a kan zafi kadan, minti 15. Yada kwakwalwan a ko'ina a kan eggplants. A cikin karamin kwano, hada cuku gida, cin cuku, kwai, 1/8 teaspoon na barkono da tsuntsaye na gishiri. Zuba ruwan magani a cikin tasa da eggplant. Gasa ga minti 5 zuwa 10. Ku bauta wa zafi.
Ayyuka: 4