Eggplant Boats with Vegetables

Ingredients

• 1 kg eggplant
• 1 kg sweet assorted bell peppers
• 1 hot chili pepper
• A bunch of fresh cilantro
• 500 g cherry tomatoes
• 2 medium onions
• 4 cloves garlic
• 2 carrots
• 2 tbsp olive oil
• Oil for frying
• Salt to taste
• 1 tsp black pepper
• For more ways to prepare eggplant see Manzalah Eggplant

Method

1. Wash the eggplants and cut each one in half lengthwise
2. Salt them and place them on paper towels or kitchen paper, then set aside
3. Cut the vegetables into small cubes
4. Put the onion with the olive oil in a frying pan and sauté
5. Add the garlic and sauté until softened
6. Add the carrot and cook until it softens, then add the pepper and the chopped cilantro and cook until the vegetables are done
7. Add the tomatoes, salt and spices, stir, and remove the filling from the heat
8. Deep-fry the eggplant in plenty of hot oil, drain them, then place them on a baking tray or serving plate and stuff them with the vegetable filling
9. Mona Qasim
10. For more ways to prepare eggplant, visit our eggplant section