Tomato stuffed eggplants
Food inspired by Persian cuisine. For seasoning, cumin, cinnamon, and black pepper are used. The food can be served both hot and cold, as an appetizer or main course.
Preparation time: 60 min
Level: easy
Serves: two to four
Ingredients:
4 smaller eggplants
1 large onion
olive oil
2 teaspoons ground cumin
4-5 large cloves of garlic, chopped
1 teaspoon paprika powder
1/4 teaspoon ground cinnamon
250 g cherry tomatoes cut in half
Canned tomatoes of 400 g
2 teaspoons sugar
2 teaspoons dry or fresh oregano
a handful of chopped fresh parsley leaves
salt and black pepper for seasoning
Preparation:
1. Half the aubergines and slice the flesh diagonally with a knife, making sure that the skin is not cut. This is necessary to allow oil and heat to enter inside of the eggplant
2. Put the aubergines in an oven pan, grease with olive oil, and cook at 190 degrees C until the flesh is tender about 30 minutes
3. At the same time chop the onion and garlic, fry lightly in a pan, add halved cherry tomatoes, canned tomatoes, and spices. Season with salt and black pepper. Simmer the mixture in a pan for about 20 minutes.
4. If the aubergine is soft, remove the pan from the oven, using the fork make the small cavity to the aubergine flesh for filling.
5. Fill the eggplants generously with the tomato filling and cook for another 20 minutes.
6. After removing from the oven, spray over with quality olive oil. The principle is that the more olive oil, the better.
Allow to cool and shake over the chopped parsley leaves when serving. This meal is also suitable to eat warm.
Ready !!
