Description
A comforting and light dish featuring braised, stuffed eggplants with a sweet onion and tomato filling, perfect for any night.
Ingredients
- 4 medium eggplants
- 1 large onion, sliced thin
- 4 to 5 cloves garlic, sliced
- 3 ripe tomatoes, grated or finely chopped, plus 1 extra sliced tomato
- 1 to 2 tablespoons tomato paste (optional)
- 1 teaspoon sugar
- Salt and black pepper
- 1/2 cup olive oil
- Chopped parsley
- Optional: pinch of dried oregano or mint
- Optional: splash of water or veggie broth for the braise
Instructions
- Prep the eggplants. Trim the stems, peel stripes down the sides, slice lengthwise but not all the way through, sprinkle with salt, and let sit for 20 to 30 minutes.
- Soften the eggplants. Pat them dry, heat olive oil in a pan, and fry until slightly softened, then transfer to a baking dish.
- Make the filling. In the same pan, cook onions slowly with a pinch of salt until soft, then add garlic and cook for another minute. Mix in tomatoes, tomato paste, sugar, pepper, and more salt, letting it simmer until thick.
- Stuff the eggplant pockets with the filling and top with a slice of tomato. Drizzle with olive oil and add a splash of water or broth, cover, and simmer or bake until tender (35 to 50 minutes).
- Rest the dish to let flavors settle before serving. It’s best enjoyed at room temperature.
Notes
This dish benefits from good quality olive oil and patience while cooking the onions for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean