Ingredients Jump to Instructions ↓

  1. 4 teaspoons 20ml Eggplants (medium)

  2. 2 teaspoons 10ml Onions (medium)

  3. 1 1/4 lbs 567g / 20oz Tomatoes

  4. 3 tablespoons 45ml Olive oil

  5. 2 Garlic cloves - crushed

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 1/4 Cinnamon stick

  9. 1 Bay leaf

  10. 1 tablespoon 15ml Chopped parsley

  11. 1/2 cup 46g / 1.6oz Chopped almonds

Instructions Jump to Ingredients ↑

  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.

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

  3. Heat 2 teaspoons of the olive oil in a saucepan, and saute 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.

  4. 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.

  5. 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.

  6. This recipe yields 4 servings.


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