TRADITIONAL EGGPLANT BOATS
The Iman fainted! And so will you when the aroma fills your kitchen. Suitable for vegetarians and vegans. From Ethnic Cuisine. Add in 2 hours standing, cooling, and chilling time.
Provided by Julie Bs Hive
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°. Halve the eggplants lengthwise, then slash the flesh 4 or 5 times and sprinkle generously with salt. Put in a colander and let stand 30 minutes. Rinse and pat dry with paper towels.
- Heat the oil in a large, heavy-bottom skillet over medium heat. Add the eggplants, cut side down and cook 5 minutes. Remove and drain well. Transfer to a casserole. Add onions, garlic, and green pepper to skillet and cook, stirring occasionally, for 10 minutes. Add the tomatoes, sugar, and ground coriander. Season with salt and pepper, then stir in the cilantro.
- NOTE: You may need to add a little more oil before going on to the next step.
- Spoon the onion and tomato mixture on top of the eggplant halves, then cover and bake for 30 minutes. Remove and let cool. Cover and chill in the refrigerator for 1 hour before serving.
Nutrition Facts : Calories 261.5, Fat 14.3, SaturatedFat 2, Sodium 13, Carbohydrate 34.1, Fiber 10.5, Sugar 20.5, Protein 4.1
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