John Myers
Ingredients for 4 servings:
- 2 small eggplants
- Salt
- some olive oil
- 1 large onion(s)
- 1 clove(s) garlic
- 1 bell pepper(s), green
- a little olive oil
- 1 can tomatoes, chopped
- 1 tsp sugar
- Pepper, black, freshly ground
- 1 tsp coriander, ground
- ½ bunch parsley
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
vegetarian side dish – cold or warm –
Halve the eggplants lengthwise. Score the skin lightly, season with salt on both sides, and let rest in a sieve for about 30 minutes. This will draw out the bitterness from the eggplants. Then rinse with cold water and dry lightly. Fry cut-side down in a little hot olive oil over medium heat for about 5 minutes. Then place in a baking dish cut-side up. For the filling, peel and finely chop the onion and garlic clove. Halve the bell pepper, remove the seeds, remove the ribs, and cut into strips. Sauté everything in a little olive oil. Add the chopped tomatoes. Season with sugar, pepper, and coriander and simmer uncovered for about 5 minutes. Rinse the parsley, shake dry, and chop. Add to the tomato mixture and spread it over the eggplant halves. Bake at 200°C (top/bottom heat) for about 35 minutes – the oven does not need to be preheated. Serve warm or cold. Tip: If you want to serve the dish warm, you can prepare this side dish, refrigerate it, and finish cooking it in the oven immediately before eating.
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