Sanofth » Stuffed Eggplant

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[wpurp-searchable-recipe]Stuffed Eggplant, eggplant, tomato, onion, garlic, parsley, ; – [/wpurp-searchable-recipe]

Place the whole eggplant in a large saucepan and cover with boiling water.
Let stand for 10 minutes, then plunge into cold water.
Meanwhile, in another saucepan, very gently cook the tomatoes for 5 minutes.
Press through sieve to get rid of the skins and set aside the pulp.
Cut the cooled eggplants in half lengthwise.
Scoop out the pulp, leaving a 1/2-inch thick outer shell.
Chop the eggplant pulp and set aside.
Place the eggplant shells in a shallow baking dish with just a little water in the bottom to prevent sticking.
Bake for 30 minutes at 350° F (180° C).
Sauté onion and crushed garlic in a small amount of boiling water until tender.
Stir in the parsley.
Add the sieved tomato pulp and chopped eggplant pulp, and cook for 20 minutes on moderate heat until it thickens
Spoon this mixture into the cooked eggplant shells.
Keep warm in the oven until serving, or leave to cool and serve cold.

Stuffed Eggplant