Egyptian Pickled Stuffed Eggplant
Chef Noor lightly fries baby eggplants, then stuffs them with a zesty filling of red and hot pepper, parsley, mint, garlic, dried coriander and cumin dressed with lemon, vinegar and olive oil — left to mature in the fridge for up to a week.
17 Jul 2023
How to Prepare
1
Fry the eggplants lightly until just softened, then make a slit in each and let them drain and cool.
2
Mix the red pepper, hot pepper, parsley, mint, garlic, dried coriander, cumin and salt with the lemon juice, vinegar and olive oil.
3
Stuff each eggplant with the filling.
4
Pack into a jar, cover with a little olive oil, and keep in the fridge for up to a week before serving.
✦ Chef Noor's Tip
Let the eggplants drain well after frying so the pickle keeps better.