Eggplants with vinegar and garlic باذنجان بالخل و الثوم


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.

Servings: 5

Preparation Time: 0.5 hours


1 kg eggplants
3 green bell peppers
1 garlic head
1 tablespoon salt

Cooking Instructions

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.



how much vinegar should I

how much vinegar should I use?
(how I wish people would be accurate with amounts..)

Can vary

It can vary depending on how much you can tolerate.

A few tablespoons is the norm, but you can add more or less depending on your taste.
Khalid Baheyeldin

Smaller aubergines

I much prefer this made with baby aubergines (3-4" long)
Also much improved by the use of chillies not bell peppers.

Nothing better than one of these in aysh baladi with gibneh beda.

Add new comment


  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.