This is a popular Egyptian side dish, eaten as a relish or pickle with meals, or as a snack in pita bread as a sandwich. It can also be added to other sandwiches such as falafel to give more flavor. Use the regular dark purple large eggplants available in stores, not the long and slender white or purple types used in other Egyptian recipes.
Preparation Time: 0.5 hours
1 kg eggplants
3 green bell peppers
1 garlic head
1 tablespoon salt
In deep pan, boil eggplant in salted water for a couple of minutes or until tender.
Cut eggplant from top to bottom.
Put aside and leave to cool.
In a food processor chop garlic, peppers and parsley until finely chopped.
Stuff each eggplant with garlic and pepper mixture and arrange in a bowl then add vinegar.
Dissolve salt in water then add to eggplant.
Cover bowl and leave for a couple of days before it is served.