Ingredient:
4-5 (500 g) medium Eggplants
500 g Onions
500 g Tomatoes (peeled and sliced)
4 cloves Garlic (cut lengthwise)
½ tsp Oregano
½ tsp Sugar
1 tbsp Parsley (finely chopped)
150 ml Olive Oil
Salt and Pepper (to taste)
Method:
Preheat the oven to 180 degrees F.
Make slits in eggplants to open them up like books.
Heat some olive oil and fry the eggplants from all sides.
Remove and place them on a platter.
Season with salt, pepper, and oregano.
Heat the remaining oil and fry onions until lightly golden.
Add garlic, tomatoes, parsley, salt, and and pepper.
Pour a cup of water and sugar. Mix well. Cover and cook for 15 minutes.
Remove from heat and cool slightly.
Stuff this preparation in the eggplants and place them on a baking tray.
Place the tray in the oven and bake for 40 minutes. Drizzle some water once or twice while baking.
Remove and cool to normal temperature for few minutes.
Serve thereafter.
4-5 (500 g) medium Eggplants
500 g Onions
500 g Tomatoes (peeled and sliced)
4 cloves Garlic (cut lengthwise)
½ tsp Oregano
½ tsp Sugar
1 tbsp Parsley (finely chopped)
150 ml Olive Oil
Salt and Pepper (to taste)
Method:
Preheat the oven to 180 degrees F.
Make slits in eggplants to open them up like books.
Heat some olive oil and fry the eggplants from all sides.
Remove and place them on a platter.
Season with salt, pepper, and oregano.
Heat the remaining oil and fry onions until lightly golden.
Add garlic, tomatoes, parsley, salt, and and pepper.
Pour a cup of water and sugar. Mix well. Cover and cook for 15 minutes.
Remove from heat and cool slightly.
Stuff this preparation in the eggplants and place them on a baking tray.
Place the tray in the oven and bake for 40 minutes. Drizzle some water once or twice while baking.
Remove and cool to normal temperature for few minutes.
Serve thereafter.
