(One for the Veggies) Vegeterian Stuffed Eggplants. It is very popular in Turkey, and a must to taste this food in your life.
2 lb small eggplant, 1 lb onions chopped thinly, 4-6 green chillies chopped, 7 cloves of garlic thinly sliced, 1 lb tomatoes diced, 1 tablespoon sugar, 1/2 bunch parsley, 3/4 cup olive oil. First heat 190°C. Slice each aubergine in half lengthwise, blanch the aubergine shells in boiling water for 2 minutes. Heat 3 tbsp of oil in a pan and saute the onion until soft and golden. Add crushed garlic and fry for 2 minutes. Add parsley, chopped aubergine, tomatoes, green and red peppers, salt and black pepper and cook for 5 minutes then add lemon juice and sugar.
Arrange the aubergine boats in a baking dish and fill each one with the filling. Cover it with aluminium foil and bake in oven for 25 minutes
Categories: Chef's Choice