Eggplants Stuffed with Onions and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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side/arabesque Ingredients:
1 1/2 onions |
3 tbsp olive oil |
5 cloves garlic |
4 tomatoes |
3 tbsp parsley |
1/8 tsp salt |
6 small eggplant |
1 cup tomato juice |
1 tsp sugar |
1/8 tsp salt |
4 tbsp lemon juice |
Directions:
1. Make filling. Soften onions gently in oil. Add chopped garlic and stir. Remove the pan from heat and stir in tomatoes and parsley. Season with salt and mix well.
2. Trim caps from ends of eggplant. Peel off 1/3 inch wide strips of skin lengthwise leaving alternate strips of peel and bare flesh. Make a deep cup in one side of eggplant lengthwise in order to make a pocket.
3. Stuff pocket of each with filling and place with opening face up in pan. ix tomato juic with a little sugar, salt and lemon juice and pour over eggplants. Cook at 400 for 1 hour.
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