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Ingredients

• 4 pieces eggplant
• 3 pieces yellow onion
• 4 cloves garlic
• 3 pieces ripe tomato
• 1 tbsp tomato paste
• 120 ml extra-virgin olive oil
• 1 tsp granulated sugar
• 100 ml water
• 2 tbsp lemon juice
• 0.5 bunches flat-leaf parsley
• to taste fine salt
• to taste ground black pepper

Method

1. Peel the eggplants in alternating strips, keep the stem if it looks nice, then score them lengthwise without cutting all the way through; lightly salt the flesh and let it sit until beads of water appear.
2. Thinly slice the onions, mince the garlic, crush the tomatoes, and chop the parsley; the vegetables must be ready before starting to cook because the filling is cooked gently.
3. Dry the eggplants, then brown them in a large sauté pan with olive oil, turning them until the skin wrinkles and the flesh begins to soften; set them aside in a shallow dish.
4. In the same sauté pan, melt the onions with olive oil over low heat until they become translucent, soft, and smell slightly sweet.
5. Add the garlic, tomato paste, crushed tomatoes, sugar, salt, and pepper; let compote until the juices thicken and the oil begins to separate at the edges.
6. Stir in a portion of the parsley off the heat, then carefully open the eggplants and generously pack them with filling without tearing them.
7. Place the stuffed eggplants back into the sauté pan, add the water around them, cover, and let simmer over low heat until the flesh is very tender under the tip of a knife and the sauce is glossy.
8. Drizzle with lemon juice and a splash of olive oil, then let rest off the heat until the dish is warm; this resting allows the eggplants to soak up the sauce.
9. Serve in a shallow dish with the remaining parsley, spooning the onion and tomato juices over the eggplants.

Nutrition

Per serving

Energy

292.9 kcal

Protein

1 g

Carbohydrate

5.44 g

Fat

30.17 g

Fibre

1.37 g

Calcium

7.09 mg

Iron

0.26 mg

Magnesium

5.88 mg