olive oil
2 medium onions, finely chopped
2 cloves of garlic, minced
3 medium tomatoes, peeled and chopped
3 tablespoons of chopped fresh cilantro
salt and black pepper to taste
2 eggplants
2 tablespoons of grated Parmesan cheese
3 tablespoons of lemon juice
olive oil
2 medium onions, finely chopped
2 cloves of garlic, minced
3 medium tomatoes, peeled and chopped
3 tablespoons of chopped fresh cilantro
salt and black pepper to taste
2 eggplants
2 tablespoons of grated Parmesan cheese
3 tablespoons of lemon juice
Heat a little olive oil, add the onions and sauté until tender
Add the garlic, tomatoes, cilantro, salt, and pepper
Cook until it's soft and pasty
Cut off the ends of the eggplants and make three parallel cuts in each one
Open up the cuts and fill with the onion-tomato mixture
Place the stuffed eggplants in a baking dish coated with olive oil
Sprinkle with Parmesan cheese, drizzle with lemon juice, and top with 1/2 cup of olive oil
Cover with aluminum foil
Bake at moderate temperature (170°F) for 40 minutes or until it's soft
Serve hot or cold
If desired, serve with plain yogurt
Serves 4 to 6.
