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طريقه التحضير |
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Choose small and thine eggplants. |
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Wash, tear off stem (do not use a knife), and place in pot and |
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submerge with water. |
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Boil for about 15-20 minutes until tender and then drain. |
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Add salt and 1 tablespoon of vinegar to the liquid of boiling and then let to cool. |
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Crush garlic with salt, add cumin, chopped parsley, and hot pepper and moisten with remaining vinegar. |
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Make a lengthwise slit in each eggplant with the tip of a knife. |
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Spoon a small amount of the garlic mixture into the eggplant. |
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Arrange in serving dish and cover with the cooled brine and it can be eaten directly. |
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المقادير
