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| Vegeterian Stuffed Eggplants |
Ingredients
5 green chilies (chopped)
7 cloves of garlic (thinly sliced)
1 lb tomato (diced)
1/2 bunch parsley
3/4 glass olive oil
2 lb small eggplant
1 lb onion (chopped thinly)
1 tablespoon sugar
Cooking Instructions
Slice each eggplant in half lengthwise. Blanch the eggplant shells in boiling water for two minutes. Heat three tablespoons of oil in a pan , saute the onion until soft and golden. Add crushed garlic and fry for two minutes. Add parsley, tomatoes, chopped eggplant, green and red pepper, black pepper, salt and cook for five minutes later add lemon juice and sugar. Later arrange the eggplant boats in a baking dish and fill each one with the filling. Cover it with aluminum foil and bake in preheated oven 190 C for twenty-five minutes. Serve hot.
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