Mar 12, 2010
1 medium eggplant or aubergine (halved lengthwise)
2tbsp olive oil
2 large onions sliced thinly
2 cloves of garlic (crushed)
1 bell pepper sliced thinly
4 t0 5 chopped tomatoes (juicy ones) or 1 canned tomatoes
1tsp coriander powder
½ tsp ground black pepper
½ tsp salt
3 tbsp chopped cilantro or parsley
1.Using a sharp knife slash the eggplant in to half lengthwise.
2.Slightly slash the inner edges of the eggplant diagonally, not too deep.
3.Gently fry the aubergines on a pan with very little oil. Place it in a baked dish.
4.In the same pan fry the onions, garlic and green pepper adding extra oil if needed.
5.Cook for about 10 mins or until the veggies have softened.
6.Add the tomatoes, sugar, coriander powder, salt, black pepper and fry for another 5 to 7 mins until the tomatoes are cooked well.
7.Stir in the cilantro or parsley.
8.Spoon the mixture on top of the aubergines or eggplant and cover with foil paper.
9.Preheat the oven to 350degrees and bake for about 20 mins.
10.When cooked cool them down and then chill.
Serve this cold with crusty bread.