6 long eggplants
2 large onions
2 large tomatoes
150 g boiled chickpeas
10 green peppers
6 cloves of Garlic
1 glass of olive oil
parsley leaves
salt, pepper
2 teaspoons of sugar

In the past, eggplant was fried in wood fire in the garden Especially if the wind was high, and the woman of the house did not take the water of the eggplants well, the hot oil would splash on her hands, and the poor woman would throw the pan out of her hands desperately. Think back now. It is a fact that many houses are on fire in windy Alaçatı.

It looked very nice and tasted like it… Let’s get to the recipe… Soak the chickpeas the night before. The next morning, boil it for about 30 minutes, drain the water and let it cool… Peel the eggplants without removing the stems, peel them and fry them in the oven with very little oil. In a separate bowl, fry the chopped onion, pepper, sugar, salt, tomato in oil and add the boiled chickpeas.

Open the middle of the eggplants that come out of the oven with a fork and add the chickpea mixture. dd half a glass of water to the baking tray and fry for 20 minutes. Add parsley leaves before serving.

Enjoy your meal