Ingredients:
2 eggplants
2-3 tablespoons olive oil
2 medium red bell peppers, chopped in small cubes
1 medium onion, chopped
3 garlic cloves, sliced
2 tomatoes, chopped in small cubes
1 can tomato sauce (400 gr can)
1 tablespoon basil, fresh or dried
2 tablespoons parsley
1 tablespoon paprika
1 teaspoon chilli powder
Salt and pepper to taste
100-200 gr parmesan cheese, grated
2 tablespoons sesame seeds
Instructions:
1. Preheat the oven to 180 C.
2. Line a baking tray with parchment paper.
3. Cut the eggplants in two, lengthwise.
4. Using a spoon, hollow out the eggplants, leaving a border, about 2 cm-thick.
5. Chop scooped-out eggplant flesh into small pieces.
6. In a saucepan, add oil, onions and garlic. Cook on medium heat for 5-7 minutes.
7. Add eggplant flesh, bell peppers, tomatoes, basil, parsley and spices. Stir until combined and cook for another 5 minutes.
8. Add tomato sauce and stir. Cook for another 5 minutes.
9. Take off the heat.
10. Add parmesan cheese and mix.
11. Spoon the mixture into the prepared eggplant-boats.
12. Cook for about 30 minutes, until the eggplant-boats are cooked through as well.
13. Leave to cool for 10-15 minutes. Top with sesame seeds.
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