Varied Stuffed Eggplants

Ingredients

• 4 small eggplants
• 6 tomatoes
• 3 onions
• 2 Garlic cloves
• 1 bunch flat parsley
• 1 fresh green chili pepper
• 50 ml olive oil
• Salt
• Pepper (freshly ground)
• 0.5 tsp cumin (ground)
• 2 large eggplants
• 1 tbsp capers
• 2 Garlic cloves
• 1 bunch flat parsley
• 150 g mozzarella
• 2 small cans tomatoes (peeled, diced)
• 80 g breadcrumbs
• 60 g parmesan (grated)
• 2 Eggs
• 50 ml olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the eggplants and peel them in strips with a vegetable peeler. Bring plenty of salted water to a boil and blanch the eggplants briefly. Wash the tomatoes, remove stems and dice the flesh. Peel and finely chop the onions and garlic cloves.

2. 2.

   Wash the parsley, shake dry and finely chop it as well. Clean the chili pepper, wash it and slice into thin rings. Heat half the olive oil in a pot and sauté the onions briefly. Add garlic, chili and tomato pieces and simmer for 5 minutes; stir in chopped parsley and season with salt, pepper and cumin. With a sharp knife cut a pocket into each eggplant and fill it with the onion‑tomato mixture. Place the eggplants in a baking dish and drizzle with the remaining olive oil. Bake in a preheated oven at 200 °C for about 20 minutes.

3. 3.

   Wash the eggplants and slice them lengthwise. Salt the slices and let them sit for about 10 minutes, then pat dry. Finely chop the capers. Peel and finely chop the garlic cloves. Wash the parsley, shake dry and chop it. Cut the mozzarella into small cubes.

4. 4.

   For the filling mix 3 tbsp of tomato pieces with the capers, garlic, parsley, mozzarella cubes, breadcrumbs and eggs; season with salt and pepper. Heat olive oil in a pan and briefly fry the eggplant slices. Brush the slices with the filling and roll them up. Place the rolls in a greased baking dish and top with the remaining tomato pieces, season with salt and pepper, then bake in a preheated oven at 220 °C for about 20 minutes.