INGREDIENTS:

Aubergine, long variety: 2

Cooking oil to deep fry: 1/2 cup

Olive oil:  2 tsp

Onions, chopped: 2 tbsp

Carrots, finely chopped: 1

French beans, finely chopped: 6

Tomatoes, finely chopped: 1

Tomato ketchup: 2 tbsp

Salt to taste

White pepper powder: 1/2 tsp

Parsley, chopped: 1 tbsp

Cheese, grated: 1/4 cup

 

METHOD

  1. Halve aubergines & scoop the insides with the help of a spoon.
  2. Deep fry the skin till pale golden brown on medium high heat.
  3. Heat a wok, add olive oil, onions & allow to sweat.
  4. Add the scooped aubergine pulp, finely chopped along with carrots.
  5. Cook on high for 3 mins, before adding french beans & sauté further for a minute.
  6. Add tomatoes & cook for 5 mins, then add water & let simmer for a couple of mins.
  7. Add tomato ketchup, salt, white pepper powder & parsley.
  8. Sprinkle half the qty of cheese, mix well & remove.
  9. Stuff this filling into the aubergine shells, sprinkle the remaining parsley & cheese.
  10. Bake in a preheated oven at 180 deg C for 5 mins.
  11. Serve as a side dish.                                                                                                                                                                                   NOTE: Egyptians like their cuisine to be spice free & this is one of their specials, Enjoy!

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