How To Cook Stuffed Eggplant With Tomatoes, Onions And Eggs - Recipe
Author: Dean Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Stuffed eggplants with tomatoes, onions and eggs". Delicious recipe.
Required products :
- 2 large aubergines
- 1 onion, finely chopped
- 1 clove of garlic, pressed
- 1 teaspoon cumin
- 1/2 red pepper, finely chopped
- 1 large diced tomato
- 2/3 tea cup tomato sauce
- 4 small eggs
- olive oil
- salt and pepper
- fresh parsley
Method of preparation :
- Preheat oven to 160 degrees.
- Wash and dry the aubergines and cut them in half lengthwise.
- Coat the cut surface with olive oil and bake for about 25 minutes.
- Wait for it to cool slightly and carve out the meat.
- During this time, saute the onions for 2-3 minutes.
- Add the garlic, pepper and cumin and cook for another 2-3 minutes.
- Add the tomato cubes, tomato sauce and eggplant.
- Season with salt and pepper and stir.
- Reduce the heat and cook the filling for another 5 minutes.
- Distribute it in the eggplant boats and make a small nest in the middle.
- Gently beat 1 egg and bake for about 7 minutes.
- Serve the stuffed aubergines warm, sprinkled with chopped fresh parsley.
Enjoy your meal!
More on the topic:
- Recipes for canning eggplant with peppers
- Original recipes for Baba Ganush
- Summer pot with eggplant, zucchini and tomatoes
- Canned eggplant with carrots, peppers and garlic
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