2 large eggplants
1/4 cup of olive oil
2 tablespoons of pine nuts
1 small onion, diced
1 clove of garlic, minced
2 tomatoes, peeled and seeded, diced
2 slices of white bread without crust, toasted
Salt and black pepper to taste
2 tablespoons of fresh parsley, chopped
2 tablespoons of fresh oregano, chopped
2 tablespoons of dark raisins
2 tablespoons of grated Parmesan cheese
2 sprigs of thyme
Accessories
Oiled baking sheet
2 large eggplants
1/4 cup of olive oil
2 tablespoons of pine nuts
1 small onion, diced
1 clove of garlic, minced
2 tomatoes, peeled and seeded, diced
2 slices of white bread without crust, toasted
Salt and black pepper to taste
2 tablespoons of fresh parsley, chopped
2 tablespoons of fresh oregano, chopped
2 tablespoons of dark raisins
2 tablespoons of grated Parmesan cheese
2 sprigs of thyme
Accessories
Oiled baking sheet
1
Preheat the oven to 180°C
Cutter eggplants in half, lengthwise, and with a sharp knife, remove the pulp without piercing the skin
2
Brush the eggplant halves with olive oil and place them on the baking sheet
3
In a medium skillet, heat some olive oil and lightly toast the pine nuts
Set aside
4
In the same pan, lightly brown the onion, add the garlic and let it release its aroma for about 1 minute
Add the tomato, bread, and cook for another minute
Add the eggplant pulp, salt, pepper, and cook for 1 minute more
Add the parsley, oregano, raisins, and pine nuts
Check the seasoning and remove from heat
5
Divide the mixture among the four empty eggplant halves, sprinkle with cheese and thyme, and bake in the oven for 10 minutes or until a golden crust forms.
