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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The Iman fainted! And so will you when the aroma fills your kitchen. Suitable for vegetarians and vegans. From Ethnic Cuisine. Add in 2 hours standing, cooling, and chilling time. Ingredients:
2 eggplants |
4 tablespoons olive oil |
2 onions, thinly sliced |
2 garlic cloves, finely chopped |
1 green bell pepper, seeded and sliced |
14 ounces canned chopped tomatoes |
3 tablespoons sugar |
1 teaspoon ground coriander |
2 tablespoons chopped fresh cilantro |
salt and pepper |
Directions:
1. Preheat the oven to 375°. Halve the eggplants lengthwise, then slash the flesh 4 or 5 times and sprinkle generously with salt. Put in a colander and let stand 30 minutes. Rinse and pat dry with paper towels.
2. Heat the oil in a large, heavy-bottom skillet over medium heat. Add the eggplants, cut side down and cook 5 minutes. Remove and drain well. Transfer to a casserole. Add onions, garlic, and green pepper to skillet and cook, stirring occasionally, for 10 minutes. Add the tomatoes, sugar, and ground coriander. Season with salt and pepper, then stir in the cilantro.
3. NOTE: You may need to add a little more oil before going on to the next step.
4. Spoon the onion and tomato mixture on top of the eggplant halves, then cover and bake for 30 minutes. Remove and let cool. Cover and chill in the refrigerator for 1 hour before serving.
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