Baked Eggplants

Ingredients

• 4 medium eggplants (about 1 kg)
• 6 tbsp Olive oil
• 4 shallots
• 400 g Tomatoes
• 4 tbsp chopped parsley
• 2 tsp freshly chopped thyme
• Salt
• 0.5 tsp Sugar
• Pepper (freshly ground)
• 8 eggs
• oil for the dish

Instructions

1. 1.

   Rinse and dry the eggplants, trim the stems, cut them lengthwise in half and score the flesh in a diamond pattern.

2. 2.

   Heat 2 tbsp olive oil in a large pan. Place 4 halves cut side down and cook over medium heat for about 10 minutes, turning twice. Then cook the remaining halves with another 2 tbsp olive oil in the same way.

3. 3.

   Brush an oven‑proof dish with oil. Peel and slice the shallots into thin rings. Wash, halve, and dice the tomatoes.

4. 4.

   Set aside a portion of the diced flesh with a spoon.

5. 5.

   Heat 2 tbsp olive oil in a pan. Sauté onions, tomatoes and eggplant flesh for about 5 minutes over medium heat, seasoning with salt, sugar and pepper. Stir in thyme and half the parsley.

6. 6.

   Fill the eggplant halves with the mixture, creating a small well for each egg. Crack an egg into each well.

7. 7.

   Bake in a preheated oven at 200 °C (middle rack) for 10–15 minutes, then sprinkle with the remaining parsley before serving.