Eggplant halves filled with tomato, onion, and garlic, baked tender in olive oil for a savory dish.
# What you'll need:
→ Vegetables
01 - 4 medium eggplants (approx. 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 additional to taste
12 - ½ tsp ground black pepper
13 - 1 tsp paprika (optional)
# Method:
01 - Set the oven to 350°F (180°C).
02 - Wash eggplants and peel alternating lengthwise stripes. Cut a lengthwise slit in each, leaving the ends intact.
03 - Sprinkle eggplants evenly with salt and let rest for 20 minutes to remove bitterness. Rinse and pat dry.
04 - Heat half of the olive oil in a large skillet over medium heat. Add sliced onions and sauté until softened, about 8 minutes.
05 - Incorporate minced garlic and chopped bell peppers, cooking for 3 minutes more.
06 - Stir in diced tomatoes, sugar, 1½ teaspoons sea salt, black pepper, and optional paprika. Simmer until thickened, approximately 10 minutes, then remove from heat and fold in chopped parsley.
07 - In a separate skillet, warm remaining olive oil. Gently fry eggplants, turning until browned and softened, about 8 minutes total.
08 - Arrange eggplants in a baking dish. Carefully open the slits and fill generously with the tomato-onion mixture.
09 - Drizzle lemon juice over the stuffed eggplants and pour water around them in the dish.
10 - Cover dish with aluminum foil and bake for 35 minutes.
11 - Remove foil and continue baking for an additional 10 to 15 minutes until eggplants are tender and the filling is bubbling.
12 - Allow to cool to room temperature. Serve warm or at room temperature.
