Stuffed Eggplant (aubergine)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large eggplants
• 2 tablespoons water
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 sprigs fresh parsley, chopped
• 1/2 cup breadcrumbs
• 2 tablespoons chopped black olives
• 1 tablespoon capers
• 1 lemon, juice of
• 1 teaspoon chopped fresh basil
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• pepper
• 12 slices tomatoes
• 4 tablespoons olive oil

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c). cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. chop the flesh finely.
• 2 heat 2 tablespoons water in a skillet over medium heat. cook chopped eggplant for about 1 minute. stir in onion, garlic, and parsley, and cook until tender. transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. season with basil, pepper flakes, salt, and pepper. stuff into eggplant shells.
• 3 top stuffed eggplants with overlapping slices of tomato. drizzle with 4 tablespoons olive oil. place on baking sheet.
• 4 bake in preheated oven for 30 minutes.