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Apr 4

Written by: SuperUser Account
Sunday, April 04, 2010 



7 small long, eggplants
1 large onion, finely chopped
leaf parsley, for garnish
4-6 stemd parsley, chopped
3 tomatoes,peeled and  petite diced
2 sweet charleston, chillies diced
pepper, salt
1 tbsp tomato paste
Canola oil, for frying
2 tbsp olive oil
2 cloves garlic, minced (optional)
2 green fried chillies, for garnish

Add enough canola oil to a deep frying pan. Heat oil over medium-high heat and fry the eggplants in two batches-
Transfer immediately to a plate lined with paper towel to drain, after drained, place eggplants in an oven dish and set aside-
Preheat your oven to 220c In a separate skillet, place 2 tbsp olive oil Put minced garlic and cook over medium-high heat add diced onions and sauté until lightly browned-
Add tomato paste, diced green chillies, diced tomatoes and chopped parsley one by one put a lid on it and cook over medium-high heat- When the tomatoes tender, sprinkle salt and pepper and turn the heat off- With the help of two spoons, slit eggplants into two, leaving the tops and bottoms attached fill them with tomato mixture you cooked. Arrange and place half a slice of green, chillies on each eggplant, bake 20 minutes. Enjoy


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