Stuffed Eggplant

By á-170456

Ingredients

• 4 medium eggplants
• 2 medium onions
• 1 1/4 pounds tomatoes
• 3 tablespoons olive oil
• 2 garlic cloves crushed
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cinnamon stick
• 1 bay leaf
• 1 tablespoon chopped parsley
• 1/2 cup chopped almonds

Details

Servings 4

Preparation

Step 1

Roast eggplants in a preheated oven at 400 degrees for about 10 minutes, turning frequently. Pull off the skins, halve the eggplants lengthwise, carefully scoop out and reserve most of the flesh, leaving a 3/4-inch-thick shell.

Slice the onions and separate into rings. Peel, quarter, seed, and dice the tomatoes.

Heat 2 teaspoons of the olive oil in a saucepan, and sauté the onions and garlic. Add the tomatoes. Season with salt and pepper, then add the cinnamon stick and bay leaf, and cook for 5 minutes.

Coarsely dice the eggplant flesh, add to the saucepan, and cook for another 5 minutes. Remove and discard the bay leaf and cinnamon stick. Add the parsley and almonds. Use this mixture to stuff the eggplant shells.

Arrange the stuffed eggplants in an oiled casserole and drizzle with the remaining oil. Bake in a preheated oven at 350 degrees for 15 to 20 minutes, or until the eggplant shells are tender.

This recipe yields 4 servings.