🍽️ Stuffed Eggplants with Tomato

Name: Stuffed Eggplants with Tomato
Total time: 30 min
Yield: 4 servings
Ingredients: Vine tomatoes 3 pcs.; Onions, yellow 1 pcs.; Garlic cloves 1 pcs.; Pepper, red 1 pcs.; Olive oil 6 tbsp; Salt pinch; Pepper, black ground pinch; Cumin 0.25 tsp; Parsley, fresh 20 g; Eggplants 2 pcs.; Butter 1 tbsp; Vegetable broth 75 ml

210 kcal · 30 min · 4 servings

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Ingredients

Vine tomatoes 3 pcs.
Onions, yellow 1 pcs.
Garlic cloves 1 pcs.
Pepper, red 1 pcs.
Olive oil 6 tbsp
Salt pinch
Pepper, black ground pinch
Cumin 0.25 tsp
Parsley, fresh 20 g
Eggplants 2 pcs.
Butter 1 tbsp
Vegetable broth 75 ml

Instructions

1. Wash the tomatoes thoroughly, remove the stem, and cut into small cubes. Halve the onions, peel them, and also dice finely. Peel the garlic and chop finely. Wash the pepper, remove the stem and seeds, and cut into cubes.
2. Heat 2 tablespoons of oil in a pan over high heat and sauté the onion together with the garlic for about 2 minutes. Then add the tomatoes and pepper, season with salt, pepper, and cumin, and simmer for approximately 5–7 minutes.
3. In the meantime, wash the parsley, drain well, pluck the leaves from the stems, and chop finely. Then mix this into the vegetables.
4. Preheat the oven to 180 °C (top/bottom heat). Wash the eggplants, halve them lengthwise, and hollow out slightly. Heat 4 tablespoons of oil in a pan over high heat and sear the eggplants on both sides for about 2–3 minutes.
5. Place the eggplants in a baking dish greased with a little butter, salt lightly, and fill with the tomato filling. Pour in the broth and bake in the oven for approx. 20–25 minutes. Carefully remove the stuffed eggplants from the oven and serve. Enjoy your meal! Tip: Rice goes well with this.

Nutrition per serving

kcal: 210
Protein: 4 g · Fett/Fat: 15 g · Carbs: 15 g