Eggplant Salad:: Chef Noha Hamdy شيف نهى حمدى

Monday, August 30, 2010

- In deep pan, boil eggplant in salted water until tender.

- Cut eggplant from top to bottom & slice

- Put aside and leave to cool.

- In a food processor chop garlic, peppers and parsley until finely chopped.

- Stuff each eggplant with garlic and pepper mixture and arrange in a bowl then add vinegar.

- Dessolve salt in water then add to eggplant.

- Cover bowl and leave for couple of days or even weeks before it is served.''the longer it's left with the

mix of ingredients, the stronger the flavour but be cautious for the period of time it's left in the mixture as

it might sometimes turn bad or rotten according to the temperature & Eggplant exposure to intensive Vinegar & Garlic''

It's recommended to use the regular dark purple large eggplants available in stores, not the long and slender white or purple types used in other Egyptian recipes! we bel hana wel shefa;)

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