Ingredients
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3
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2
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1
-
1
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1
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-
-
-
-
-
-
-
-
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Directions
Stuffed Eggplant, This is a recipe that is best served cold or room temperature , This is a recipe that is best served cold or room temperature
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Steps
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1
Done
|
Filling:. |
|
2
Done
|
Brown the Onions in Olive Oil. |
|
3
Done
|
Add the Garlic and Sliced Tomatoes and Fry Until Soft. |
|
4
Done
|
Add the Parsley. |
|
5
Done
|
Add Salt and Pepper, to Taste. |
|
6
Done
|
Eggplants:. |
|
7
Done
|
Cut Each Eggplant in Half Horizontally. |
|
8
Done
|
Using a Metal Scoop or a Large Soup Spoon, Scoop Out the Flesh to Within About 3/4 Inch to an Inch (2.5 Cm) of the Skin. Discard the Flesh. |
|
9
Done
|
Pour Off Any Excess Liquids from the Fried Vegetable Mixture, Then Fill Each. |
|
10
Done
|
Eggplant Shell With It. |
|
11
Done
|
Arrange the Eggplant Shells in a Deep Frying Pan or Dutch Oven. Fill the Pan. |
|
12
Done
|
With a Combination of Half Olive Oil/Half Water Up to the Height of the Eggplant. |
|
13
Done
|
Sprinkle the Eggplants With Salt; Drizzle With Lemon Juice; Then Sprinklesome Sugar Over All. |
|
14
Done
|
Bring to a Boil, Cover, Reduce Heat and Simmer For 30 Minutes. |
