Stuffed Eggplant Recipe
Are you looking for a delectable Stuffed Eggplant recipe? The European Stuffed Eggplant will make an absolutely delicious Side Dish for you. The primary ingredient in this is Vegetable. One trial wont be enough for this Stuffed Eggplant recipe, I am sure you will be making it again!.
Ingredients
2 medium-sized eggplant (1 lb.each)
Salt
5 tablespoons olive oil
2 medium-sized onions, thinly sliced
3 large cloves garlic, minced or mashed
1/3 cup minced parsley
1 teaspoon sugar
1 1/2 teaspoons salt
2 large tomatoes, peeled, seeded, and diced, or 1 can (1 lb.) whole tomatoes, drained 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.
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.
