Stuffed Baby Eggplants
by Miriam Meir
Ingredients
As many baby eggplants as you've got
2 ripe tomatoes, crushed
2 garlic cloves, crushed and diced
1/4 cup olive oil
Juice from one lemon
2 tsp kosher salt
1 tsp Aleppo pepper
Fresh ground black pepper
Step 1.
Preheat the oven to 400 F. Prepare a roasting pan (I line it with a baking sheet).
Step 2.
Cut the eggplants lengthwise into 4, keeping the parts connected on the top.
Step 3.
Combine all other ingredients and mix well.
Step 4.
Brush the insides of the eggplants with the mixture and place in the roasting pan.
Step 5.
Roast for 30-50 minutes, depending on the size of the eggplants, until they are soft and browned.
Tip
This will work with zucchini too!
Any leftover filling? Mix with some labneh and serve with the eggplant.
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.
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