Anna's Turkish Style Eggplant (aubergine) Stuffed in Peppers
Over a year ago
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Ingredients
- 1 Chopped Finely Onion
- 1 Medium Eggplant (Aubergine)
- To taste Salt
- To taste Pepper
- Chopped to taste Mint
- 2 chopped Tomatoes
- 3 tablespoons White wine
- juice from 1 lemon Lemon juice
- Large de-seeded Red Peppers
- 3 tablespoons Oil
- ¼ cup cooked Rice
Accompaniment
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Description
Another typical Israeli dish that I have adapted a little...eggplant is versatile and can be prepared in many different ways! Here's my eggplant with a Turkish twist
Method
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1
1) Put your hollowed-out red peppers in the oven in a high heat for about 10-15 minutes and cook
2) Cut the eggplant in half, scoop out the pulp insides, and cube it
3) Fry the cubes eggplant with the onion
4) Add tomatoes and rice, salt, pepper and mint
5) Take the peppers out of the oven and fill each half with the eggplant mix
6) Put all back into the oven for a little while, adding the tiny bit of wine and lemon juice
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