Tender eggplants filled with flavorful tomato, onion, and garlic blend, gently baked in olive oil.
# What You’ll Need:
→ Vegetables
01 - 4 medium eggplants (approximately 8.8 oz each)
02 - 3 medium onions, thinly sliced
03 - 4 ripe tomatoes, peeled and diced
04 - 4 garlic cloves, minced
05 - 2 green bell peppers, seeded and finely chopped
06 - 1 bunch flat-leaf parsley, chopped
→ Oils & Liquids
07 - ½ cup extra virgin olive oil
08 - ½ cup water
09 - Juice of ½ lemon
→ Seasonings
10 - 1 tsp sugar
11 - 1½ tsp sea salt, plus more to taste
12 - ½ tsp ground black pepper
13 - 1 tsp paprika (optional)
# Method:
01 - Set the oven to 350°F.
02 - Wash each eggplant and peel alternating lengthwise stripes, then cut a lengthwise slit in each, ensuring ends remain intact.
03 - Sprinkle the eggplants with salt and let them rest for 20 minutes to reduce bitterness. Rinse and pat dry thoroughly.
04 - Heat half of the olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 8 minutes.
05 - Incorporate garlic and green bell peppers into the skillet and cook for 3 more minutes.
06 - Stir in diced tomatoes, sugar, 1½ tsp salt, black pepper, and paprika, then simmer until thickened, approximately 10 minutes. Remove from heat and fold in chopped parsley.
07 - In a separate skillet, warm the remaining olive oil. Fry the eggplants gently on all sides until they develop a light golden color and soften, about 8 minutes.
08 - Arrange eggplants in a baking dish. Carefully open the slits and stuff them generously with the tomato and onion mixture.
09 - Drizzle lemon juice over the stuffed eggplants and pour water around them in the dish. Cover with aluminum foil and bake for 35 minutes.
10 - Remove foil and continue baking for another 10 to 15 minutes until the eggplants are tender and the filling bubbles.
11 - Allow to cool to room temperature before serving; ideal enjoyed warm or at room temperature.
