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In Romanian: Mincare de vinete cu usturoi.
- Bake the eggplants, peel while hot and let drain.
- Separate into strips.
- In a pan, arrange a layer of eggplant, then a layer of peeled and sliced tomatoes.
- Sprinkle some of the chopped garlic and some salt.
- Then another layer of eggplant, tomatoes, chopped garlic and salt.
- Follow this procedure until all eggplants and tomatoes are used up.
- Fry the thinly sliced onions in oil.
- Put the onions aside and pour the oil onto the eggplants and tomatoes in the pan.
- Bake until the garlic softens.
- Let cool, arrange on a plate and sprinkle the fried onions on top.
- Serve cold.