Tomato and Onion Stuffed Eggplant

Ingredients

• Eggplant1 medium count (250 g)
• Onion1/2 count (75 g)
• Tomato1 count (130 g)
• Parsley1 tablespoon (4 g)
• Garlic1 clove (3 g)
• Raisins1 tablespoon (14 g)
• Olive Oil1 tablespoon (10 ml)
• Granulated Sugar1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need 30 minutes of resting time.

2. 2

   Step 2

   Cut the eggplant in half lengthwise and add plenty of salt. Let stand for 30 minutes and then rinse under running water.

3. 3

   Step 3

   Remove the middle part of the eggplant leaving an edge of about 1/4 inch (1/2 cm).

4. 4

   Step 4

   Cut the onion into thin sticks. Chop the eggplant pulp, garlic, parsley and tomato.

5. 5

   Step 5

   Heat the olive oil in a pan over medium-high heat.

6. 6

   Step 6

   Once heated, add the onion and fry for 5-7 minutes or until translucent.

7. 7

   Step 7

   Add the garlic, parsley, tomato, raisins, eggplant pulp and sugar. Season with salt and pepper to taste. Mix and cook for 10 minutes.

8. 8

   Step 8

   Stuff the eggplant with the mixture. If you wish, you can garnish with tomato slices and chopped parsley.

9. 9

   Step 9

   Place on a baking pan and cook at 356 °F (180 °C) for approximately 30 minutes.

10. 10

    Step 10

    Remove from the oven and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato and Onion Stuffed Eggplant can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.