Otherclosetcooking
Imam Baildi
When I was at the farmers market picking up the red peppers and the tomatoes for the gemista that I recently made, I could not resist picking some up some eggplants and I knew exactly
👥 4 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 40 min🔥 Cook: 2h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- strainer
- oven
- pan
- baking dish
📝 Preparation Steps
1
Slice the eggplants in half lengthwise, scoop out the middles and chop them.
eggplants2
2
Salt the eggplant shells and chopped middles and let rest in a strainer for ⏱️ 203-30 minutes.
3
Roast the eggplant shells in a preheated 400F/200C oven until tender, about ⏱️ 15-20 minutes.
4
Rinse the salt from the eggplant and pat dry.
5
Heat the oil in a pan.
6
Add the onions and saute until the onions are tender, about ⏱️ 7-10 minutes.
onions (sliced)2onion (sliced)1/2
7
Add the garlic and saute until fragrant, about ⏱️ 1 minute.
garlic (chopped)4 cloves
8
Add the chopped eggplant, tomatoes, green pepper, oregano, salt and pepper and cook until the sauce thickens, about ⏱️ 25 minutes.
tomatoes (peeled and diced)4tomatoes (sliced)2oregano1 teaspoon
9
Remove the sauce from the burner and stir in the parsley.
10
Place the eggplant shells in a baking dish, fill them with the mixture and top with the sliced tomatoes and onions.
tomatoes (peeled and diced)4tomatoes (sliced)2onions (sliced)2onion (sliced)1/2
11
Fill the dish with hot water until it goes halfway up the eggplant shells.
12
Bake in a preheated 400F/200C oven until the water has evaporated and the tomatoes and onions are well roasted and caramelized, about ⏱️ 1 hour.
tomatoes (peeled and diced)4tomatoes (sliced)2onions (sliced)2onion (sliced)1/2
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