Eggplant with Tomato Filling

Ingredients

• 4 eggplants
• olive oil
• 2 shallots
• 4 Garlic cloves
• 2 tbsp Tomato paste
• 400 g diced tomatoes (canned)
• 2 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• 100 g smoked paprika peppers (jar)
• marjoram sprigs (for garnish)
• thyme sprig (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

2. 2.

   Wash the eggplants, trim the ends, cut lengthwise into about three sections without cutting through. Scoop out the flesh with a tablespoon leaving about 2 cm of shell. Place on an oiled baking sheet and bake in the preheated oven for about 30 minutes.

3. 3.

   Peel the shallots, dice finely, and slowly sauté in oil over low heat until translucent. Peel and finely chop the garlic, mix with tomato paste, and sauté briefly. Add tomatoes and simmer for about 20 minutes. Stir in parsley and season with salt and pepper.

4. 4.

   Remove the eggplants from the oven, open each shell, and fill with half of the tomato sauce. Distribute sliced paprika over them. Fold back together and pour remaining tomato sauce on top. Return to the oven and cook for another 30 minutes until tender.

5. 5.

   Serve decorated with marjoram and thyme as desired.