معبوج الباذنجان

We cut the tomatoes and place them in the baking dish.

We add the salt, garlic, and olive oil to the tomatoes.

We put the tomatoes in the oven for half an hour until roasted.

We add the lemon juice, apple cider vinegar, and cumin to the roasted tomatoes.

We mash the tomatoes and remove their skin.

We fry the green hot pepper in oil.

We fry the eggplants in oil until golden.

We arrange layers of the sauce, then the eggplants, then the hot pepper in the Pyrex dish.

We cover the dish and place it in the refrigerator for two hours so the flavors settle.

We serve the appetizer cold with bread.