Pepper and Tomato Stuffed Eggplants
This is an eggplant recipe from the Aegian region.
Servings 4 persons
Calories 120kcal
Ingredients
- 3 eggplants thin
- 2 tomatoes
- 2 peppers
- 3 garlic cloves chopped
- 100 millilitres olive oil
- 1 teaspoon salt
Instructions
- Rinse and peel the eggplants in vertical strips. Add a teaspoon of salt. Keep them in this water for about 30 minutes so the bitter taste and water comes out.
- When the time is up, wash the eggplants and slice them vertically, but not the whole way through.
- Some choose to fry the eggplants slightly, but you can skip this to make the dish easier and lighter.
- Then cut the peppers to vertically long and thin slices and clean the seeds.
- Grate or cut to cubes the tomatoes.
- Then stuff some tomatoes and some green peppers into each eggplant.
- Add the olive oil into a wide, skillet and place each eggplant inside.
- Sprinkle with salt and minced garlic cloves.
- Cook until the eggplants are soft in the part that was not cut. You can check either by eating a piece or sticking in a fork.
- You can serve warm or cold. You can serve as a side or a main dish.