The baked eggplants with garlic and mint

The baked eggplants with garlic and mint

Ingredients:
4-5 long eggplants
3 tablespoons of fish sauce
3 tablespoons of juice of lime
2 tablespoons of water
2 tablespoons of sugar
1 garlic glove to squeeze out
1 Chile pepper to pass via the meat grinder
2 tablespoons are thin the cut green onions
2 tablespoons of small cut mint

Preparation:
Poprokalyvayte eggplants fork that they have not burst in oven. Include oven on average-small fire and lay out eggplants on upper lattice. Prepare, overturning bakalazhana nippers after one side pokorichnevet. Cool and then husk.
Lay out the cleared eggplants in bowl. In small pan mix fish sauce, lime juice, water and sugar. Mix to full sugar remelting. Squeeze out garlic and Chile pepper and add everything to sauce. Mix carefully.
Fill in with sauce of bakalazhana and from above powder with green onions and mint.

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