Vegan Stuffed Eggplants

Ingredients

• 4 medium eggplants
• 4 onions
• 3 cloves garlic
• 4 tbsp olive oil
• 1 can peeled tomatoes (400 g drained weight)
• 2 stalks Parsley
• 1 pinch cinnamon
• 2 tsp dried oregano
• Pepper

Instructions

1. 1.

   Clean, wash and dry the eggplants. Boil them in a pot of water for about 4-5 minutes, then remove. Let cool slightly, cut lengthwise in half, and scoop out the flesh with a spoon, leaving a wall about 2 cm thick.

2. 2.

   Peel the onions and garlic and slice into thin rings or discs. Heat olive oil in a pan and sauté onions and garlic until translucent. Add the eggplant flesh and cook slowly until soft, breaking it apart with a spatula. Add peeled tomatoes and simmer for another ~5 minutes.

3. 3.

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

4. 4.

   Rinse parsley, dry, and finely chop leaves. Mix cinnamon, oregano, salt, and pepper into the pan and season to taste. Brush an baking dish with oil and place eggplant halves inside. Fill with tomato-eggplant mixture and bake for about 30 minutes.