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–+ servings

Seasoned Fairy Eggplants

by

Derek Farwagi

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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer, Side Dish, Snack
Cuisine Egyptian
Servings 12 portions
Calories

Equipment

  • a small bowl for the crushed garlic, a serving plate for the aubergines

Ingredients
  

  • ½ tspn Salt
  • 12 Fairy Eggplants
  • 4-6 Garlic cloves, crushed
  • ½ cup Italian Flat leaf parsely
  • ½ cup Fresh cilantro
  • 1 tbsp Red wine vinegar
  • 2 tbsp Olive oil
  • a palmful coarsely chopped walnuts or pistachios (optional)

Instructions
 

  • Bring a quart of water to a boil and add a teaspoon of salt
  • Wash the eggplants and with the stems still on, slit them down the center.
  • Boil eggplants till they soften and are cooked - about 7-10 minutes (depending on their size). Drain and plate on a serving platter.
  • While the eggplants are cooling, coarsely chop the parsley and cilantro.
  • Crush the garlic cloves into a small bowl.
  • With the tip of a knife or small spoon, spread a little garlic along the slit on the eggplants. ( you need very little garlic.
  • Stuff each eggplant with a mix of chopped cilantro, parsley and nuts (if using).
  • Drizzle vinegar and oil and serve at room temperature.
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Notes

Cooked and dressed eggplants can stay refrigerated for a week
Keyword aubergines, Eggplant
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