- Serves: 1
- Complexity: very easy
6 tomatoes, grated
5 onions, chopped
2 carrots, grated
1 celery, grated
4 cloves garlic, finely chopped
half a lemon,
1 bay leaf,
half a cupful sunflower oil,
Remove the top of the eggplants and scoop out the soft insides
(you should end up having 4 hollow eggplants with half of their meat still on the sides).
Heat the oil and cook the onions until golden.
Add the carrots, celery, tomatoes, garlic and parsley,
add the bay leaves and some water and sauté for 5 minutes.
Stuff the eggplants with this mixture
(you can add some of their meat you scooped out if you don't have enough ingredients to fill them with),
top with a slice of tomato and bake in a 375F oven for 25 minutes. Serve warm or cold.