Stuffed Eggplant

4 small eggplants

1/4 cup extra virgin olive oil + 2 tablespoons to brush the eggplants

2 medium size onions (halved and thinly sliced)

3 garlic cloves (minced)

3 tomatoes (skinned and chopped)

3 tablespoons fresh parsley (minced)

1 green bell pepper (seeded and thinly sliced)

1 teaspoon coconut sugar

1 teaspoon cumin

1 tablespoon tomato paste

1 teaspoon dry mint

1/2 teaspoon Himalayan Sea Salt

1/2 teaspoon black pepper

1/2 cup water

 

1-Preheat oven to 400°F.

2-Line a baking sheet with parchment paper and brush with oil or just use non-stick silicone baking mat. 

3-Prepare your eggplants by cleaning the green leaves around the stem. Be careful not to chop off the stem. Once the green part around the stem comes out, it will reveal the white core. Then halve each eggplant lengthwise and make cuts on each half without cutting through the skin.

4-Mix olive oil, sea salt and dry mint and brush each eggplant with the mixture.

5-Arrange eggplant halves facing up on your baking sheet and bake for 20-25 minutes, until the eggplants soften.

6-In the meantime, saute the onions and garlic with 1/4 cup olive oil in a medium size pan until soft and golden. Then add the tomatoes, parsley, bell pepper, coconut sugar, cumin, tomato paste and cook another 10 minutes until all vegetables are tender. Taste and adjust the seasoning if needed.

7-Reduce oven temperature to 350°F

7-Arrange baked eggplant halves in a large payrex and fill with the onion and tomato mixture. Add 1/2 cup water to the payrex and bake for about 45 minutes.

8-Enjoy!

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