I don't buy eggplant in winter! Few people know this secret it's just a bomb👌Live a century Learn

I don't buy eggplant in winter! Few people know this secret it's just a bomb👌Live a century Learn
An easy and delicious recipe that should be among winter preparations. I don't buy eggplants for the winter, and I store the summer eggplants without preservatives. We also eat delicious eggplants in winter.
Keep the eggplants intact for 1 year and you will be satisfied with the result. Cook delicious food and surprise everyone! Quickly prepare the recipe for karnıyarık, one of Turkey's famous dishes, with these eggplants, and it is accompanied by rice pilaf and tzatziki. Eggplant has never tasted so good. Ground beef has never tasted so good.
I'm cooking eggplants prepared by frying in the oven without frying in oil, and everyone wants a recipe. Make quick, cheap, easy and delicious recipe. Everyone loves this recipe. Live a Century Learn! Try it yourself and let me know the result. I love reading and replying to your comments. 🥰🙏🤗
Materials
2 kilos of eggplants (prefer the smaller ones)
5-6 tomatoes
10-12 green peppers
Close to 1 glass of olive or vegetable oil (180 ml)
Enough water and 1 tablespoon of salt (20 grams) to soak the eggplants
50 minutes until the eggplants are golden brown in a preheated 200 C (400 F) oven
---------------------------------------------------------------- ---------------------------------------------------------------- ------------
How to make roast beef / ingredients
Defrost 1 bag of frozen eggplant at room temperature
For internal mortar
4-5 tablespoons of olive oil (40 ml)
1 medium onion
150 grams ground beef
2 tablespoons of tomato sauce (30 grams)
or half a tablespoon (15 grams) of tomato paste
3-4 cloves of garlic
1 tea glass of hot water (125 ml)
a pinch of parsley
half a teaspoon of black pepper
1 teaspoon paprika
half a teaspoon of salt
For sauce
2 tablespoons of olive oil (20 ml)
4 tablespoons of tomato sauce (60 grams)
2 glasses of room temperature water (400 ml)
half a teaspoon of salt
15-20 minutes in a preheated 200 C (400 F) oven until just the tomatoes and peppers are golden brown.