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Stuffed Eggplant

the.instructor's picture
Ingredients
  Eggplant 2 Pound (2 Medium Sized, 1 Pound Each)
  Olive oil 5 Tablespoon
  Onions 2 Medium, thinly sliced
  Garlic 3 Clove (15 gm), mashed/minced (Use Large Cloves)
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Sugar 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Tomatoes/One 1 pound canned whole tomatoes, drained and diced 2 Large, peeled, seeded, and diced
Directions

Cut eggplant in halves lengthwise and scoop out center seed sections, leaving a firm 1/2-inch-thick shell; reserve pulp.
Sprinkle shells lightly with salt.
Drizzle 2 tablespoons of the oil in a shallow baking pan; arrange eggplant in the pan.
In the remaining 3 tablespoons oil, saute onion until limp.
Stir in about 2 cups diced unseeded portions of the eggplant pulp, the garlic, parsley, sugar, the 1 1/2 teaspoons salt, and tomatoes.
Distribute filling inside the eggplant shells.
Cover the pan with foil and bake in a 350° oven until tender, about 1 1/2 hours.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Stuffed Eggplant Recipe