ingredients
- 6-7 eggplants
- 1 cup olive oil
- 2-3 onions cut in slices
- 3-4 garlic cloves chopped
- 1/2 bunch parsley chopped
- 1 cup white wine
- 2 tomatoes chopped
- salt
- pepper
- sugar
instructions
Wash and remove the stems from the eggplants. With a knife make a score in each eggplant, cutting into the flesh and place them in a baking pan. Pour over 1/2 cup olive oil and bake at 200C until soft. Add 1/2 cup of white wine and continue cooking for a few more minutes.
Heat the rest of olive oil in a frying pan and add onions and garlic. Cook until transparent. Ass the rest of the white wine, cook 1-2 minutes and remove from the heat. Add parsley, salt, pepper and mix well.
Spoon the filling into each score and arrange chopped tomatoes around the eggplants. Season with salt, pepper and 1 tsp sugar.
Bake for 30-40 minutes at 200C.
Wash and remove the stems from the eggplants. With a knife make a score in each eggplant, cutting into the flesh and place them in a baking pan. Pour over 1/2 cup olive oil and bake at 200C until soft. Add 1/2 cup of white wine and continue cooking for a few more minutes.
Heat the rest of olive oil in a frying pan and add onions and garlic. Cook until transparent. Ass the rest of the white wine, cook 1-2 minutes and remove from the heat. Add parsley, salt, pepper and mix well.
Spoon the filling into each score and arrange chopped tomatoes around the eggplants. Season with salt, pepper and 1 tsp sugar.
Bake for 30-40 minutes at 200C.
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