Loli is teaching her audience how to make Turkish-style eggplants in a video recipe. The ingredients include 3 eggplants, 4 green peppers, 6 ripe tomatoes, 3 onions, parsley, garlic, extra virgin olive oil, salt, and ground black pepper.
First, Loli prepares the ingredients by peeling and chopping them and then soaking the eggplant slices in saltwater to remove bitterness. Then she bakes the eggplants in the oven instead of frying them to reduce calories.
While the eggplants are baking, she fries the peppers, cooks the onions with a little salt, and then adds the tomatoes to create a sauce. She then assembles the dish by layering the eggplants, peppers, and sauce in a baking tray and topping it with a mixture of parsley and garlic.
The dish is then baked in the oven for 25 minutes with aluminum foil and then for an additional 5 minutes without the foil. The result is a delicious, vegetarian, and vegan-friendly Turkish-style eggplant dish that can be served as an appetizer, side dish, or main course.
Here are the key facts extracted from the text:
1. The recipe is for Turkish-style eggplants.
2. The ingredients include 3 eggplants, 4 green peppers, 6 ripe tomatoes, 3 onions, parsley, 4 or 5 cloves of garlic, extra virgin olive oil, salt, and ground black pepper.
3. The eggplants need to be peeled and cut into slices, approximately half a centimeter thick.
4. The eggplant slices need to be soaked in a container of water with a tablespoon of salt for 15 minutes.
5. The peppers need to be cut in half, seeds removed, and cut into pieces, neither too large nor too small.
6. The onions need to be peeled and cut into julienne or thin strips.
7. The tomatoes need to be peeled and cut into pieces, neither too large nor too small.
8. The parsley needs to be chopped finely.
9. The garlic needs to be chopped finely or crushed.
10. The eggplant slices need to be dried with kitchen paper and then baked in the oven at 190 degrees Celsius with heat up and down for approximately 20 minutes.
11. The peppers need to be fried in a pan with three tablespoons of oil at medium-high temperature, stirring frequently.
12. The onions need to be cooked in the same pan as the peppers, with a little salt, at medium-high temperature, stirring often.
13. The tomatoes need to be added to the pan with the onions and cooked for approximately 10 minutes, stirring often.
14. The eggplant slices need to be layered in a tray with the onion and tomato sauce, peppers, and parsley and garlic mixture.
15. The tray needs to be covered with aluminum foil and baked in the oven at 190 degrees Celsius with heat up and down for 25 minutes.
16. The aluminum foil needs to be removed and the tray baked for an additional 5 minutes.
17. The dish is ready to be served after 30 minutes of baking.
18. The recipe is vegetarian and vegan.
19. The dish can be served as an appetizer, starter, or accompaniment to meat or fish.