Egyptian Eggplant Appetiser |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The most requested of all my recipes. Obtained from an Australian / Egyptian lady years ago, it is unique and absolutely worth making for vegetarians and carnivores alike. The baking stage is imperative for the unique toasted flavour to emerge. Read more . I challenge anyone to stop at one mouthful!! Ingredients:
2 medium size eggplant |
2 large green peppers |
5 - 6 long red chillies |
6 - 8 garlic cloves |
4 tablespoons tomato paste concentrate |
3 cups water |
3 tablespoons white wine vinegar |
crisply baked turkish or other flatbread to serve |
Directions:
1. CUT EGGPLANT INTO THICK (HALF INCH) SLICES.
2. SALT LIBERALLY AND ARRANGE IN COLANDER TO DRAIN.
3. SLICE EACH PEPPER HALF INTO 3 OR 4 SLICES, AND CHOP EACH SLICE INTO 4 SO YOU HAVE SQUARISH CHUNKS.
4. SLICE THE CHILLIES INTO THICK SLICES, REMOVING SEEDS IF YOU DON'T LIKE TOO MUCH HEAT.
5. CRUSH GARLIC.
6. PAT EGGPLANT DRY (DON'T RINSE)
7. FRY BATCHES IN 1/4 INCH OLIVE OIL TURNING QUICKLY AS YOU PUT THEM IN SO THAT BOTH SIDE ARE OILED.
8. COOK TILL QUITE BROWN THEN REMOVE TO AN OVEN PROOF LASAGNE DISH OR SIMILAR.
9. SAUTE PEPPERS, THEN CHILLIES TILL SOFT. ADD TO LASAGNE DISH.
10. ADD A LITTLE MORE OIL TO PAN AND GENTLY SAUTE GARLIC TILL SOFT.
11. ADD TOMATO PASTE AND WATER TO PAN. BRING TO BOIL AND SIMMER FOR 3 MINS.
12. ADD VINEGAR AND COOK 1 MORE MIN.
13. POUR OVER THE INGREDIENTS IN THE LASAGNE DISH AND MIX WELL, BREAKING UP THE EGGPLANT SLIGHTLY.
14. PUT DISH INTO A 400 F OVEN AND BAKE FOR 30 - 40 MINS, STIRRING ONCE OR TWICE TO TOAST ALL INGREDIENTS.
15. SERVE WARM WITH CHUNKS OF BROKEN UP OVEN CRISPED TURKISH BREAD. RATHER THAN DIPPING, SPOON ONTO THE BREAD.
16. DELICIOUS AS A STARTER, BUT CAN ALSO BE SPREAD ON PIZZA AND TOPPED WITH FETTA OR BOCCONCINI.
17. NOTE : THE TOMATO PASTE AND WATER CAN BE SUBSTITUTED WITH 21/2 CUPS TOMATO PASSATA OR PUREE AND 1 CUP WATER.
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