Spicy Eggplants

Ingredients

10 eggplants

1 red bell pepper

1 red chili pepper

6 cloves garlic

200 ml olive oil

1 bunch parsley

5 tbsp lemon juice

1 tbsp 6% vinegar

1 tbsp coriander

1 tbsp curry

1/2 tsp cumin

1/2 tsp ground red pepper

Salt to taste



Rinse the eggplants, pat dry, brush with olive oil, place on a foil-lined baking sheet, and bake in a preheated oven at 200°C for 20-25 minutes, or until tender. Let the eggplants cool slightly and carefully remove the stems by hand. Season the stems thoroughly with salt and let sit for 1 hour.



Cut the sweet and hot peppers in half and peel, then chop into small cubes. Crush the garlic in a mortar or press it through a garlic press. Finely chop the parsley. Mix all ingredients. Add salt, coriander, curry, ground red pepper, cumin, lemon juice, vinegar, and 50 ml of olive oil. Stir.



Make a slit in the side of each eggplant, season lightly with salt, and stuff the filling inside. Place the eggplants in a container or sterilized jar. Cover with olive oil and refrigerate. The eggplants are ready after 5 days.



Bon appétit!