Iman Bayildi.
Ingredients:
2 medium eggplants, seeded and halved lengthwise
salt
4 tbsp. olive oil
2 tbsp. hing
1 green pepper, seeded and sliced
14 oz can chopped tomatoes
¼ cup sugar
1 tsp. ground coriander
ground black pepper
2 tbsp. fresh coriander or parsley, chopped
Preparation:
Using a sharp knife, slash the flesh of the eggplants a few times. Sprinkle with salt and place in a colander to drain for about 30 minutes. Rinse well and pat dry.
Gently fry the eggplants, cut side down, in oil for 5 minutes, drain and place in a shallow ovenproof dish.
In the same pan, gently fry the green pepper, adding extra oil if necessary. Cook about 10 minutes. Add tomatoes, sugar, ground coriander, hing ,pepper and cook 5 minutes. Stir in the chopped coriander or parsley. Serve chilled with crusty bread.
