Directions:
- Peel half the skin away from the eggplants in long strips, so that they look stripy. With the tip of a paring knife, make a deep slash lenghtways on each eggplant. Sprinkle the eggplants with salt and allow them to stand for 30 minutes, then rinse.
- Preheat the oven to 180°C/350°F/Gas 4.
- Put the onions into a pan, preferably non-stick, with 50ml of the olive oil and the sugar. Cook very slowly for about 1 hour until the onions are completely soft and the mixture is the consistency of a light jam.
- Spread one third of the mixture over the base of an oiled casserole dish (it needs to be a casserole dish with a lid, as you'll need to use the lid later), then add a layer of chopped tomatoes and set aside.
- Add the remaining tomatoes to the fried onions in the pan; and add the nutmeg and half of the parsley; mix well and cook for 10 minutes.
- Add the water to the pan contents and stir; arrange the eggplants on the onion mixture in the bottom of the casserole and with a spoon, stuff the garlic slices into the slashes in the eggplants.
- Add the pan contents to the casserole dish and work it into the slashes in the eggplants as well. At this point, the casserole dish should be really full!
- Season to taste and pour the remaining oil over the contents; cover the casserole with a sheet of foil and then the lid. This should ensure that it is thoroughly sealed.
- Cook in the oven for 40 minutes, or until the eggplants are really soft. If you like a thick sauce, remove the lid for the last 10 minutes to allow it to dry off a little.
- Allow the dish to cool off until it is lukewarm, then sprinkle with the remaining parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.91 Kcal (1117 kJ) | ||
| Calories from fat | 138.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.37g | 24% | |
|---|---|---|---|
| Sodium | 28.49mg | 1% | |
| Potassium | 965.97mg | 21% | |
| Total Carbs | 25.29g | 8% | |
| Sugars | 19.01g | 76% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 7.49g | 15% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 50.68 Kcal (212 kJ) | ||
| Calories from fat | 26.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 24% | |
|---|---|---|---|
| Sodium | 5.41mg | 1% | |
| Potassium | 183.41mg | 21% | |
| Total Carbs | 4.8g | 8% | |
| Sugars | 3.61g | 76% | |
| Dietary Fiber | 1.51g | 32% | |
| Protein | 1.42g | 15% | |
| Vitamin C | 2.6mg | 23% | |
| Calcium | 6.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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