Stuffed Baked Eggplants

Ingredients

• 300 g eggplants
• 5 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 2 Eggs
• 2 beef tomatoes
• 1 onion
• 2 tbsp parsley
• 100 g Mozzarella
• 2 tbsp pine nuts

Instructions

1. 1.

   Wash the eggplants, halve them lengthwise and use a sharp knife to hollow out the halves, leaving a small rim. Brush the eggplant halves with 2 tbsp olive oil, season with salt and pepper, and place in a greased baking dish. Bake in a preheated oven at 200°C for 10 minutes.

2. 2.

   Peel the eggs and dice them finely. Briefly blanch the tomatoes, peel, quarter, seed, and dice finely. Peel and finely dice the onion.

3. 3.

   Finely chop the eggplant flesh. Cut the mozzarella into small cubes. Heat the remaining olive oil in a pan and quickly sauté the onion, eggplant, and tomatoes. Mix the pan contents with the eggs, parsley, mozzarella, and pine nuts; season with salt and pepper and fill the eggplant halves. Return to the oven and bake for an additional 15 minutes. Serve the stuffed baked eggplants hot.