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Slice the eggplants in half lengthwise. Scoop out some of the flesh to make space for the filling. Salt the insides and let sit for 15 minutes to reduce bitterness. Rinse and pat dry.
Roast the Eggplants:
Preheat the oven to 200°C (390°F). Brush eggplants with olive oil and bake for 20–25 minutes until soft and lightly golden.
Make the Filling:
In a pan, heat olive oil. Sauté onion and garlic until translucent. Add bell pepper, eggplant flesh, tomatoes, and tomato paste. Stir in paprika, cumin, salt, and pepper. Cook for 10–12 minutes until well blended and fragrant.
Stuff and Bake:
Fill the roasted eggplants with the vegetable mixture. Return to oven and bake another 10–15 minutes until everything is tender and bubbling.
Serve and Enjoy:
Garnish with chopped parsley. Serve warm with rice or crusty bread.
🍽️ Serving & Storage Tips:
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