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🍆 Ingredients:
- 2 large eggplants (globe or Italian type)
- 1 large onion, thinly sliced
- 3–4 cloves garlic, sliced
- 2 medium tomatoes, finely chopped
- ½ bunch parsley, chopped
- 2 tbsp tomato paste (optional for richer flavor)
- ½ tsp sugar (balances acidity)
- Salt and pepper to taste
- ½ cup extra virgin olive oil (yes, that much!)
- Juice of ½ lemon
- Optional: 1 green pepper or chili (for heat or extra color)
🔪 Instructions:
- Prepare the Eggplants:
- Peel the eggplants in stripes (like a zebra pattern), leaving some skin on for structure.
- Soak them in salted water for 20–30 minutes to remove bitterness.
- Dry with a paper towel and set aside.
- Fry or Sear the Eggplants:
- In a large pan, heat olive oil and lightly fry the eggplants on all sides until golden and softened.
- Place them in a baking dish and cut a slit down the middle (lengthwise), without cutting through.
- Make the Stuffing:
- In the same pan, sauté onions in olive oil until soft.
- Add garlic, cook for 1–2 minutes.
- Stir in tomatoes, tomato paste (if using), sugar, salt, and pepper.
- Cook until the mixture is jammy and aromatic (about 10 minutes).
- Stir in chopped parsley at the end.
- Stuff the Eggplants:
- Gently open the slit in the eggplants and fill with the tomato-onion mixture.
- Spoon any leftover filling around the eggplants in the baking dish.
- Bake:
- Drizzle more olive oil and the lemon juice over the top.
- Add a splash of hot water to the dish (around ¼ cup).
- Cover with foil and bake at 180°C (350°F) for 30–40 minutes until tender and melded together.
🧊 Serve:
- Best served room temperature or cold.
- Garnish with fresh parsley and a drizzle of olive oil.
- Serve with crusty bread or rice.
💡 Tips:
- Don’t skimp on olive oil — it’s key to the authentic flavor.
- Can be made a day ahead — tastes better the next day!
- Also works well with mini eggplants for individual servings.
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