Eggplants Stuffed With Onions, Tomatoes, And Parsley
Ingredients
- 1 large onion chopped small
- 4 tbsp olive oil
- 6 cloves garlic pressed
- 4 tomatoes chopped small
- 1 green pepper chopped small
- 1/4 cup chives finely cut
- 4 tbsp parsley fresh or dried
- 2 medium eggplants
- 1 cup pureed tomatoes about two large tomatoes that have been pureed and still have their juice
- 1 tsp sugar
- 1/4 tsp salt
- 4 tbsp lemon juice if using fresh, about one lemon
- 1 cup mozzarella cheese
- sprinkle parsley
Instructions
- Preheat your oven to 375F.
- Take your egg plant that have been washed and dried, and cut in half lengthwise. Careful to leave a shell that is at least 1/2 inch thick, gently scrape out the insides of your eggplants. Cut the part of the eggplant you removed into small pieces. Place the eggplant boats which you sliced with the cut side up on a greased baking dish.
- In a sauté pan on medium heat, add olive oil, onion and garlic. Cook until onions become translucent in color. Add cut insides of eggplant, green pepper and cook for about 5 minutes, or until they begin to get soft.
- Remove from heat. Add tomatoes, chives and parsley, stir to combine. Scoop the vegetable mixture and carefully pack on top of eggplant openings.
- In a food processor add about two tomatoes and puree. Once juicy, add sugar, salt and lemon juice. Pulse a few times to mix together. Pour tomato mixture gently over each eggplant. The juice will also cover the bottom of your pan.
- Top with a sprinkling of mozarella cheese and a sprinkle of dried parsley. Bake for 20 to 30 minutes, while you frequently baste the eggplant with tomato juices it is sitting in. The eggplant is ready when they are soft. Serve warm, and enjoy!
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