Egyptian Eggplant Appetiser Recipe

How to make it

---

• CUT EGGPLANT INTO THICK (HALF INCH) SLICES.
• SALT LIBERALLY AND ARRANGE IN COLANDER TO DRAIN.
• SLICE EACH PEPPER HALF INTO 3 OR 4 SLICES, AND CHOP EACH SLICE INTO 4 SO YOU HAVE SQUARISH CHUNKS.
• SLICE THE CHILLIES INTO THICK SLICES, REMOVING SEEDS IF YOU DON'T LIKE TOO MUCH HEAT.
• CRUSH GARLIC.
• PAT EGGPLANT DRY (DON'T RINSE)
• FRY BATCHES IN 1/4 INCH OLIVE OIL TURNING QUICKLY AS YOU PUT THEM IN SO THAT BOTH SIDE ARE OILED.
• COOK TILL QUITE BROWN THEN REMOVE TO AN OVEN PROOF LASAGNE DISH OR SIMILAR.
• SAUTE PEPPERS, THEN CHILLIES TILL SOFT. ADD TO LASAGNE DISH.
• ADD A LITTLE MORE OIL TO PAN AND GENTLY SAUTE GARLIC TILL SOFT.
• ADD TOMATO PASTE AND WATER TO PAN. BRING TO BOIL AND SIMMER FOR 3 MINS.
• ADD VINEGAR AND COOK 1 MORE MIN.
• POUR OVER THE INGREDIENTS IN THE LASAGNE DISH AND MIX WELL, BREAKING UP THE EGGPLANT SLIGHTLY.
• PUT DISH INTO A 400 F OVEN AND BAKE FOR 30 - 40 MINS, STIRRING ONCE OR TWICE TO TOAST ALL INGREDIENTS.
• SERVE WARM WITH CHUNKS OF BROKEN UP OVEN CRISPED TURKISH BREAD. RATHER THAN DIPPING, SPOON ONTO THE BREAD.
• DELICIOUS AS A STARTER, BUT CAN ALSO BE SPREAD ON PIZZA AND TOPPED WITH FETTA OR BOCCONCINI.
• NOTE : THE TOMATO PASTE AND WATER CAN BE SUBSTITUTED WITH 21/2 CUPS TOMATO PASSATA OR PUREE AND 1 CUP WATER.