STUFFED EGGPLANT
for 4 portions
 
2 medium size eggplants
1 medium size red onion
salt and pepper
olive oil
2 cloves of garlic
1 red pepper
1 yellow pepper
4 medium size ripe tomatoes
thyme
basil
italian parsley
pomegranate seeds
I found a picture of those roasted stuffed eggplants on the Instagram profile @readysteadyeat. I just loved the idea and picture of the dish. Marica is an Italian living in Switzerland. She has got a lovely feed of beautiful pictures of delightful dishes. I loved those eggplants so much that I decided to make my own version. Yet… while the idea is the same and the execution similar, the ingredientes were slightly changed.
In my version I omitted the breadcrumbs and cheeses, but added roasted peppers in their place. The result: vegan, rich, delicious  dish. Cut the eggplants in half, make crisscross incisions in the flesh, making sure not to cut the skin.
Enjoy, Lilia
xoxo
 
With a spoon remove the flesh and place it in a bowl with some salt and set aside for 20 minutes to remove bitterness. Do the same with the skins. Rince them well and drain. Blanch the skins in slightly salted boiling water for a few minutes, then drain. Set aside. Put the flesh together with the chopped onion in the roasting pan. Season with salt and pepper, pour some olive oil on top and roast in the 350 F oven for about half an hour. Roast the whole peppers and garlic at the same time until peppers are slightly charred. Blanch the tomatoes, remove the skins, and chop the tomatoes roughly. Chop the cooled eggplant flesh roughly. Remove the skins from slightly cooled peppers, and chop them as well. Add them to the bowl, add tomatoes, chopped garlic cloves, fresh thyme, basil and parsley. Season with salt and pepper.
 
Fill the eggplant skins with the stuffing,  place them in an oven dish, pour some olive oil on top and bake at 350F for about 20 minutes. Remove from the oven, sprinkle with pomegranate seeds and chopped parsley.
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