Preparation time
Prep time: 15 minutes
Cooking time: 35-40 minutes
Total time: 55 minutes
Ingredients
2 eggplants
3 onions, sliced
200g cherry tomatoes, halved
1 bell pepper, chopped
2 garlic cloves, minced
Cheese to taste (optional)
Fresh parsley, chopped
Olive oil
Salt, pepper, and paprika to taste
Directions
Prepare the eggplants:
Preheat your oven to 200°C (400°F).
Halve the eggplants lengthwise and scoop out some of the flesh to create a hollow. Place the eggplants on a baking sheet.
Brush the eggplants with olive oil and sprinkle with salt, pepper, and paprika. Bake in the preheated oven for 20–25 minutes, or until tender.
Prepare the filling:
While the eggplants are baking, heat a generous amount of olive oil in a large skillet over medium heat.
Add the sliced onions and cook until softened and translucent.
Add the chopped bell peppers and cook for another 5 minutes.
Add the chopped garlic and cherry tomatoes. Cook for another 5 minutes, or until the tomatoes are softened and the mixture is well blended. Season with salt, pepper, and paprika to taste.
Assemble the dish:
ADVERTISEMENT
