Stuffed Eggplant

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 filling:.
• 2 brown the onions in olive oil.
• 3 add the garlic and sliced tomatoes and fry until soft.
• 4 add the parsley.
• 5 add salt and pepper, to taste.
• 6 eggplants:.
• 7 cut each eggplant in half horizontally.
• 8 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.
• 9 pour off any excess liquids from the fried vegetable mixture, then fill each.
• 10 eggplant shell with it.
• 11 arrange the eggplant shells in a deep frying pan or dutch oven. fill the pan.
• 12 with a combination of half olive oil/half water up to the height of the eggplant.
• 13 sprinkle the eggplants with salt; drizzle with lemon juice; then sprinklesome sugar over all.
• 14 bring to a boil, cover, reduce heat and simmer for 30 minutes.