Salads and appetizers
ChefOla Faour
Eggplant Boats with Vegetables
Eggplant boats with vegetables are a tasty oil-based recipe — a light dish suitable as an appetizer. You can add tomato sauce and water, simmer, then serve with rice.
Eggplant boats with vegetables — their shape resembles the spicy fish, which is why they are sometimes also called the “false spicy fish.”
Ingredients
Start here, then move straight into the method.
- 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
Follow the cooking sequence without leaving the page.
- Wash the eggplants and cut each one in half lengthwise
- Salt them and place them on paper towels or kitchen paper, then set aside
- Cut the vegetables into small cubes
- Put the onion with the olive oil in a frying pan and sauté
- Add the garlic and sauté until softened
- Add the carrot and cook until it softens, then add the pepper and the chopped cilantro and cook until the vegetables are done
- Add the tomatoes, salt and spices, stir, and remove the filling from the heat
- 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
- Mona Qasim
- For more ways to prepare eggplant, visit our eggplant section
Recipe tags
Salads and appetizersInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Manzalah Eggplant
