Egyptian-Style Eggplants
Description
The appetizer is quick and simple to make. Recipe for Egyptian-style eggplant: Prepare the eggplants. 1. Wash the eggplants, pat dry, brush with olive oil, place on a baking sheet previously lined with foil, and bake in an oven preheated to 200°C for 20–25 minutes (until the eggplants are soft). 2. Let the eggplants cool slightly and carefully remove the stems by hand. Salt the spots where the stems were thoroughly and leave for 1 hour. Prepare the filling. 3. Cut the sweet and hot peppers in half, seed, and dice into small cubes. Crush the garlic in a mortar or press through a garlic press. Finely chop the parsley. Mix all the ingredients. Add salt, coriander, curry, red chili powder, cumin, lemon juice, vinegar, and 50 ml olive oil. Mix everything well. 4. Make a slit in the side of each eggplant, salt lightly, and stuff with the filling. 5. Place the eggplants in a container or sterilized jar. Cover with olive oil and refrigerate. After 5 days the eggplants are ready. Serve the appetizer at the table.