Salads and appetizers
ChefLoubna Fawaz
Eggplant with Peppers
Eggplant with peppers is a delicious appetizer! Eggplant is tasty in all its forms, so imagine how good it is when stuffed with garlic and peppers. If you’re craving makdous, this recipe will do the trick :)
Ingredients
Start here, then move straight into the method.
- 1 kilo small eggplants
- 5 green peppers
- 3 cloves garlic
- 1 small bunch parsley
- A few leaves of fresh mint
- Hot pepper, optional
- A dash of pomegranate molasses
- A drizzle of olive oil
- Salt, to taste
Method
Follow the cooking sequence without leaving the page.
- Boil the eggplants (it is best to use the kind of eggplant used for makdous).
- When the eggplants are cooked, remove them from the boiling water and let them cool.
- Once the eggplants have cooled, slit each one lengthwise on one side.
- Meanwhile, dice the peppers into small cubes and mix with the garlic, finely minced or pounded, the chopped parsley, and the mint (and hot pepper, if using). You can also pulse the filling ingredients in a food processor if desired.
- Add the salt to the filling and mix well.
- Stuff the eggplants with the filling.
- Arrange the stuffed eggplants on a serving plate and drizzle with pomegranate molasses. You can also mix the pomegranate molasses with a dash of olive oil and a little water, then drizzle over the eggplants.
- For making makdous for preserving, here is this reliable method Makdous Eggplant in Detail
Recipe tags
Salads and appetizersInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Eggplant with Pomegranate Molasses Sauce
- Makdous Eggplant in Detail
