Vegetarian
Yield – 4 servings
Type - Savory
Function Used – Bake
Temperature – 190 °C
Time – 35-45 minutes
Tray Level – 3

Ingredients

  • 4 small eggplants
  • 2 onions, thinly sliced
  • 4 cloves garlic, sliced
  • 3 tomatoes, chopped
  • 1 tsp sugar
  • 1 tsp paprika
  • 60 ml olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Procedure

1. Preheat oven to 190°C.

2. Score eggplants lengthwise and lightly fry in olive oil until slightly softened.

3. Sauté onions and garlic until soft, add tomatoes, sugar, paprika, salt, and pepper; cook 10 minutes.

4. Stuff eggplants with tomato mixture and place in baking dish.

5. Drizzle remaining olive oil over top.

6. Bake covered for 40–45 minutes until completely tender.

7. Garnish with parsley and serve warm or at room temperature.