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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe that is best served cold or room temperature. Ingredients:
3 large eggplants |
2 tomatoes, blanched, skin and seeds removed, and sliced thinly |
1 onion, sliced thinly and separated into rings |
1 garlic clove, finely minced |
1 handful of chopped parsley |
lemon juice |
olive oil |
salt and pepper |
sugar |
Directions:
1. Filling:.
2. Brown the onions in olive oil.
3. Add the garlic and sliced tomatoes and fry until soft.
4. Add the parsley.
5. Add salt and pepper, to taste.
6. Eggplants:.
7. Cut each eggplant in half horizontally.
8. Using a metal scoop or a large soup spoon, scoop out the flesh to within about 3/4 inch to an inch (2.5 cm) of the skin. Discard the flesh.
9. Pour off any excess liquids from the fried vegetable mixture, then fill each.
10. eggplant shell with it.
11. Arrange the eggplant shells in a deep frying pan or dutch oven. Fill the pan.
12. with a combination of half olive oil/half water up to the height of the eggplant.
13. Sprinkle the eggplants with salt; drizzle with lemon juice; then sprinklesome sugar over all.
14. Bring to a boil, Cover, Reduce heat and simmer for 30 minutes.
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