3 small eggplants
Lime for scrubbing
1 cup of peeled and seeded tomatoes, chopped
1 1/2 tablespoons of olive oil
3 medium onions, peeled and chopped
One-third cup of grated Parmesan cheese
Salt and black pepper to taste
3 small eggplants
Lime for scrubbing
1 cup of peeled and seeded tomatoes, chopped
1 1/2 tablespoons of olive oil
3 medium onions, peeled and chopped
One-third cup of grated Parmesan cheese
Salt and black pepper to taste
Cut the eggplants in half lengthwise
Wipe the surface gently with lime juice and cook in water with salt until they are almost tender
Drain and remove the pulp from the eggplants, leaving enough around the skin to maintain their shape and allow them to stay put
Mash the eggplant pulp with the tomatoes
In a pan, heat the olive oil, add the onion and fry over low heat for 15 minutes
Add the pulp mixture, mix well, and season with salt and black pepper
Stuff the eggplant shells, sprinkle with cheese, and bake in a hot oven until the cheese is melted and the eggplants are warm
Serves 6.
