Stuffed & Baked Eggplant
from @taylorgolub
Packed full of delicious and fresh flavor, this hearty vegan dish makes a delicious side for any gathering.
Made with Organic diced tomatoes
Mutti® Organic ''Polpa Pezzi'' is only organic sun-ripened tomatoes, harvested at their peak, and preserved quickly to maintain their naturally sweet, fresh flavor.
Easy
Ingredients
-
4
Chinese Eggplants
(sliced lengthways)
-
2
tbsp
ghee
-
4
onions
(sliced)
-
4
garlic cloves
(minced)
-
1
red pepper
(sliced)
-
1
tsp
oregano
-
1/4
tsp
thyme
-
4
tbsp
parsley
(chopped)
-
salt
(to taste)
-
pepper
(to taste)
-
14
oz
Mutti® Organic Diced Tomatoes
-
2
tbsp
lemon juice
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Stuffed & Baked Eggplant: Method
- Preheat oven to 300F
- Take 4 Chinese eggplants and slice them in half, lengthwise. Use a spoon to scoop out the eggplant flesh and place it into a bowl. Lightly chop up the flesh if you do get large pieces.
- Into a large sauté pan add in 2 tbsp of ghee. Add in 3 sliced onions, 4 minced garlic cloves, and 1 sliced red pepper. Cook until softened, 10-12 minutes
- Add in the eggplant flesh to the onion mixture followed by 1 tsp oregano, 1/4 tsp thyme, 4 tbsp chopped parsley, and salt & pepper
- Take 1 can of Mutti® Organic Diced Tomatoes and strain the tomatoes over a bowl, reserving the tomato liquid for later. Place the strained tomatoes into the vegetable mixture to cook for 25 minutes.
- Stir occasionally to avoid burning the vegetables.
- Into a large baking tray pour in the reserved tomato liquid along with 2 tbsp of lemon juice. Place the halved eggplants into the pan with the liquids. Once the vegetable mixture has fully cooked and is thicken, begin to fill the eggplants with the vegetable mixture.
- Once all the eggplants have been filled cover the tray with foil and bake for 1 hour.
- After baking, allow the eggplants to cool slightly before serving.
- Sprinkle with chopped parsley and enjoy!
