Stuffed Eggplant Recipe
Ingredients
| 2 medium-sized eggplant (1 lb.each) | ||
| Salt | To Taste | |
| Olive oil | 5 Tablespoon | |
| 2 medium-sized onions, thinly sliced | ||
| 3 large cloves garlic, minced or mashed | ||
| Parsley | 1/3 Cup (16 tbs), minced | |
| Sugar | 1 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Whole peeled tomatoes | 2 Large, drained | |
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.
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.
Chef
