Eggplants with Red Bell Pepper
Palestine in a Dish recipe - Middle Eastern
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium-size eggplant
- 1 sweet onion chopped
- 1 large or 2 small red bell pepper chopped
- 2 tablespoon oil (vegetable or olive oil)
- ½ teaspoon allspice
- salt and black pepper
- 8 oz green cilantro or half a bunch
Instructions
- 1
Cut a few slits in eggplant then place under on a baking sheet under the broiler and keep it for about 30-40 minutes, flip to the other side for another 15 minutes and until the eggplants look very soft inside. Set aside and let it cool off.
- 2
Sauté onions until golden with heated oil, then add chopped bell pepper. Integrate both together on a medium heat then turn the heat on low, cover the lid and keep it for up to 30 minutes with occasional stirring and until red bell pepper turns very soft.
- 3
Chop broiled eggplants after they have cooled off and peeled and add to the mixture. Add allspice, salt, and pepper and mix everything together and let it cook for another 2-3 minutes. Top it off with green chopped cilantro.
- 4
It is a side dish, enough for 3 people.