Foolproof vegetarian stuffed eggplants

Step 1/5

• 2 eggplants
• 2 onions
• 5 cloves garlic
• 2 tomatoes
• 30 g parsley
• salt

• 1 peeler
• 1 knife
• 1 cutting board

Peel the eggplants to create a zebra pattern. Salt generously and set aside for approx. 15 mins. Halve the onion and cut into thin slices. Slice the garlic. Roughly dice the tomatoes and finely chop the parsley.

Step 2/5

• 4 tbsp olive oil

• 1 frying pan (large, deep)

Wipe the salt off the eggplants. Heat half of the olive oil in a pan and fry the eggplants, turning regularly, until soft. Alternatively, roast the eggplants in a preheated oven at 200°C/392°F for approx. 15 mins.

Step 3/5

• 2 tbsp olive oil
• ½ tsp chili flakes

Prepare the filling: Heat half the olive oil in a thick-bottomed fry pan over a medium heat. Fry the onion for about 5 minutes, then add the garlic and fry for another 1 minute. Add the tomatoes and chilli flakes and fry until the tomatoes start to break down (approx. 5 mins.). Season with salt. Stir occasionally, then add the parsley, stir again and remove the filling from the heat. Wipe out the pan.

Step 4/5

Fry the eggplants on all sides in the pan over a medium heat for approx. 5 mins. per side. Then cut the eggplants lengthwise and carefully open them like a baguette, taking care not to cut the eggplants all the way through. Spoon the filling into the eggplants and place them back in the pan.

Step 5/5

• 1 tbsp tomato purée (passata)
• ½ tsp cane sugar
• 200 ml water
• salt
• pepper
• 30 g parsley
• yogurt (for serving)
• flatbread (for serving)

Mix the tomato purée, sugar, water, and a little salt and pepper and add to the pan with the eggplants. Cook over a low heat with the lid on for approx. 35 mins. until the eggplants are completely soft and the flesh is translucent. If necessary, add a little more liquid if it looks too dry. Serve with extra parsley, yogurt and flatbread.

Enjoy your meal!