Steps 1/5
- 2 eggplants
- 2 onions
- 5 cloves of garlic
- 2 tomatoes
- 30 g parsley
- Salt
- 1 peeler
- 1 knife
- 1 cutting board
Peel the eggplants to create a zebra pattern. Season generously with salt and set aside for about 15 minutes. Halve the onion and slice into thin half-moons. Slice the garlic. Roughly dice the tomatoes. Finely chop the parsley.
Steps 2/5
- 4 tbsp olive oil
- 1 pan (large, deep)
- Wipe the salt off the eggplants. Heat half the olive oil in a pan and fry the eggplants, turning regularly, until softened. Alternatively, roast the eggplants in a preheated oven at 200°C/392°F for about 15 minutes.
Steps 3/5
2 tbsp olive oil ½ tsp chili flakes
Prepare the filling: Heat half the olive oil in a heavy-bottomed skillet over medium heat. Fry the onion for about 5 minutes, then add the garlic and continue to fry for about 1 minute. Add the tomatoes and chili flakes and fry until the tomatoes collapse, about 5 minutes. Season with salt. Stir occasionally, then add the parsley, stir again, and remove the filling from the heat. Wipe the skillet clean.
Steps 4/5
Brown the eggplants all over in a pan over medium heat, about 5 minutes per side. Then cut the eggplants lengthwise and carefully open them like a baguette, leaving about 2 cm of space at each end and being careful not to cut all the way through. Spoon the filling into the eggplants and return them to the pan.
