Stuffed Eggplant
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 large eggplants
- 2 tomatoes, blanched, skin and seeds removed, and sliced thinly
- 1 onion, sliced thinly and separated into rings
- 1 garlic clove, finely minced
- 1 handful of chopped parsley
- lemon juice
- olive oil
- salt and pepper
- sugar
directions
- Filling:.
- Brown the onions in olive oil.
- Add the garlic and sliced tomatoes and fry until soft.
- Add the parsley.
- Add salt and pepper, to taste.
- Eggplants:.
- Cut each eggplant in half horizontally.
- Using a metal scoop or a large soup spoon, scoop out the flesh to within about 3/4 inch to an inch (2.5 cm) of the skin. Discard the flesh.
- Pour off any excess liquids from the fried vegetable mixture, then fill each.
- eggplant shell with it.
- Arrange the eggplant shells in a deep frying pan or dutch oven. Fill the pan.
- with a combination of half olive oil/half water up to the height of the eggplant.
- Sprinkle the eggplants with salt; drizzle with lemon juice; then sprinklesome sugar over all.
- Bring to a boil, Cover, Reduce heat and simmer for 30 minutes.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.