Eggplants, Bulgarian Style
Description
The appetizer is quick and easy to prepare. The recipe for Bulgarian-style eggplants is as follows: 1. Wash whole eggplants, pat dry, brush with olive oil, place on a foil-lined baking sheet, and bake in a preheated oven at 200°C for 20–25 minutes, or until the eggplants are soft. 2. Let the eggplants cool slightly, then carefully remove the stems by hand. Salt the spots where the stems were thoroughly and leave for 1 hour. 3. Cut the bell pepper and hot pepper in half, remove the seeds, then dice into small cubes. Crush the garlic in a mortar. Finely chop the parsley. 4. Mix all the ingredients. Add salt, coriander, curry, ground red hot pepper, cumin, lemon juice, vinegar, and 50 ml olive oil. Mix well. 5. Make a slit in the side of each eggplant, salt lightly, and fill with the stuffing. 6. Place the eggplants in a container or sterilized jar. Cover with olive oil and refrigerate. After 5 days the eggplants will be ready. Serve warm or chilled.