- pepere fatše e ntšo - 0.5 di-teaspoon
- oli ea meroho - 50 milliliters
- lime - 0.5 likotoana
- Semela-setlama - 800 Grams
- letsoai - 0.5 di-teaspoon
- tomate e khubelu - 400 Grams
- parsley - 30 grams
- konofolo - likarolo tse 3
1. Pele ho tsohle, eggplant e hlatsuoa hantle, ebe re e tlosa letlalong, 'me, hoo e batlang e le halofo ea centimeter ka boholo, re e khaola. Ho tlosa bohloko, li-eggplant li behoa fatše metsotso e mashome a mararo metsing a letsoai, le hoja ho sa hlokahale ho etsa sena. Ho tloha joale ho se ho rekisoa li-eggplant tse ngata tsa mefuta e sa tsoaneng ea ferrous. 2. Tšela oli ea meroho e nyenyane kahare ebe u tšela li-eggplant tse nkiloeng. Mollo o lokela ho ba matla ka ho lekaneng, 'me oli ea pan e sa tšolleloe, esita le haeba li-eggplant li e nka ka ho feletseng. 3. Ha u bona hore eggplant e thunya ka mahlakoreng 'ohle, eketsa ho bona litamati tse phehiloeng pele, tseo re li khethileng likotoana tse nyenyane. Fokotsa hanyenyane mocheso le phofu metsotso e leshome, u se ke ua koahela sekwahelo. Se ke la lebala ho kopanya. 4. Hlatsoa makhasi a parsley 'me u hloekise konofolo. Ka nako eo khabeloa u ba tšabe. 5. Ho khabisa konofolo le parsley e eketsoa qetellong ea ho pheha meroho. Pepere e nyenyane le letsoai, eketsa lero la lemon kapa kalaka, kopanya. Ka mor'a metsotso e 'meli, re tima mollo. 6. Fetisetsa meroho ho poleiti. Sejo sena se ka etsoa bo chesang le bo bata.
Litšebeletso: 4