EGGPLANT STUFFED WITH RED PEPPER PASTE AND GARLIC SALT
Use small eggplants.
Cut the top part off and make a small slit in the middle.
Put in pot and boil for 3 min till tender but not mushy.
Let it cool down, add salt then let them drain water for 2 days till no water left.
Then you mix garlic, red pepper paste, salt, pepper and olive oil in large bowl and then start putting a teaspoon in every slit in the eggplant.
Put in bottle and cover with olive oil
Source and photo: Sotira Chambi
