Monday, May 30, 2011


(The store didn't have medium eggplant, so I used 2 large eggplant.)

4 medium sized eggplants (zucchini shaped)
1 medium onion, diced
2 green bell peppers, chopped
3 medium tomatoes, diced
3 cloves garlic, minced
2 tbsp. minced fresh mint
2 tbsp. minced fresh parsley
2-3 pinches of paprika flakes
olive oil
salt to taste
1 teaspoon of sugar (I used splenda)
1/4 cup water (optional)

Wash the eggplant. Peel them lengthwise, leaving strips. Cut the leafy parts off but leave the stem. Soak the eggplants about 15 minutes in a bowl of salted water to remove bitterness. Pat dry with paper toweling.
Pierce with fork all over skin part of eggplants.
Preheat oven to 400 degrees. Oil a small tray and lay the eggplants in it. Then rub a little oil all over each eggplant. Cook in oven until fork tender. About 30 minutes.

For the filling---heat 3 tbsp. oil in a pan and saute the onion. Add the peppers and saute. Add tomatoes and garlic. Continue to cook for 5 minutes. Add the sugar, salt and paprika. Continue to cook. Right before you take it off the heat add the mint and parsley and stir in.

Remove eggplants and cut in half lengthwise being careful not to cut completely through.
With a spoon gently move the meaty flesh aside making a boat shape.

Spray a baking dish with nonstick spray and place the eggplants in it.
Add the filling to the inside of the eggplants and around the eggplant if there is enough. If not add the water to the baking dish.

Drizzle with olive oil and bake at a 350 degree oven for about 40 minutes.

Serve with crusty bread and plain yogurt.


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.