Description

Ingredients

• 🍆 2 medium eggplants (about 600 g / 1.3 lb), halved Original: 🍆 2 medium eggplants (about 600 g / 1.3 lb), halved
• 🍅 2 tomatoes, diced Original: 🍅 2 tomatoes, diced
• 🧅 1 small onion, finely chopped Original: 🧅 1 small onion, finely chopped
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🫒 3 tbsp olive oil Original: 🫒 3 tbsp olive oil
• 🌿 1 tbsp chopped fresh parsley or basil Original: 🌿 1 tbsp chopped fresh parsley or basil
• 🧂 Salt and pepper to taste Original: 🧂 Salt and pepper to taste
• 🌶️ Optional: pinch of chili flakes Original: 🌶️ Optional: pinch of chili flakes

Preparation

• Preheat oven to 200°C (390°F).
• Score 🍆 eggplant flesh, brush with 🫒 oil, and bake 20 min until soft.
• Scoop out centers, chop, and mix with 🍅 tomatoes, 🧅 onion, 🧄 garlic, 🌿 herbs, and 🧂 seasoning.
• Fill eggplant shells with mixture. Drizzle with remaining oil.
• Return to oven for another 20–25 min until browned and bubbling.
• Serve warm or room temp – both are divine.

Total Time

Nutritional Value

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