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Stuffed Eggplants
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Ingredients
3 Eggplants 1 large capsicum, sliced or cubed 2 large tomatoes, cubed 1 large lemon 3 garlic cloves, finely chopped or pressed through a garlic press Chili (optional ) ½ tblsp sugar Salt, pepper Olive oil for frying Fresh dill and parsley, chopped
Method
| 1 |
Microwave eggplants (approx.6 minutes) until soft.
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| 2 |
Using spoon carefully remove the centre of the eggplants.
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| 3 |
Add the olive oil into a hot frying pan, then add the sliced capsicum and fry for 1 minute.
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| 4 |
Add the cubed tomatoes, sugar, salt, pepper to pan and stir.
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| 5 |
Cut the removed parts of the eggplants into small pieces and add to the frying pan. Mix well and continue to cook until all vegetables become soft. Taste for salt and sugar. Add garlic and some chilli if you like. Turn the heat off.
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| 6 |
Season with salt inside the empty eggplants and stuff the vegetable mixture into the hollowed out eggplants.
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Squeeze the lemon juice on top and sprinkle with dill and parsley. Best served cold.
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