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Ingredients
For the Stuffed Eggplant:
- 4 medium eggplants
- 1 cup olive oil
- 3 large onions, thinly sliced
- 4 garlic cloves, finely chopped
- 5 medium tomatoes, finely chopped (or 1 can of diced tomatoes)
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon ground cumin (optional)
- ½ cup fresh parsley, chopped
- 1 teaspoon sugar
- Salt and pepper to taste
- Juice of 1 lemon (optional)
- 1 tablespoon tomato paste (optional, for richer flavor)
Directions
- Prepare the Eggplants:
- Preheat the oven to 180°C (350°F).
- Cut the tops off the eggplants and peel strips of skin off the eggplants lengthwise, leaving some skin on for texture.
- Slice each eggplant in half lengthwise, and scoop out some of the flesh to make room for the filling. Set the scooped flesh aside.
- Sprinkle the eggplants with salt and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry.
- Prepare the Tomato Filling:
- Heat half of the olive oil in a large pan over medium heat. Add the onions and garlic, and sauté until softened, about 5-7 minutes.
- Add the diced tomatoes, chopped scooped eggplant flesh, tomato paste (if using), sugar, salt, pepper, cinnamon, and cumin. Cook for about 10 minutes until the mixture thickens and the tomatoes break down.
- Stir in the chopped parsley and remove from heat.
- Assemble and Bake:
- Place the eggplant halves in a large baking dish, cut side up.
- Fill each eggplant with the tomato-onion mixture, pressing it down gently.
- Drizzle the remaining olive oil over the stuffed eggplants and pour about ½ cup of water (or vegetable broth) into the bottom of the baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Final Steps:
- After 45 minutes, remove the foil and bake for an additional 15 minutes or until the eggplants are tender and the filling is slightly caramelized on top.
- Let the eggplants cool slightly before serving. Drizzle with lemon juice for added brightness, if desired.
- Serve:
- Serve warm or at room temperature, often accompanied by crusty bread and a fresh salad.
