Imam Baldi
Yield
6 servingsPrep
15 minCook
65 minReady
80 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
japanese eggplants
|
* |
| 2 | each |
onions
chopped coarsely |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | pound |
tomatoes
ripe, chopped coarsely |
|
| 3 | cloves |
garlic
fresh, minced |
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
japanese eggplants
|
* |
| 2 | each |
onions
chopped coarsely |
|
| 15 | ml |
olive oil
|
|
| 453.6 | g |
tomatoes
ripe, chopped coarsely |
|
| 3 | cloves |
garlic
fresh, minced |
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
salt
or to taste |
|
Directions
Preheat the oven to 350℉ (180℃).
Lightly oil a large baking dish .
Cut each eggplant in half lengthwise.
Scoop out the insides and coarsely chop them; set aside.
Place the shells face down on a baking sheet and bake for 15 minutes.
In a skillet over medium-high heat, sauté onion in olive oil for 10 minutes, stirring frequently to prevent browning.
Add tomatoes, garlic, eggplant insides, basil and oregano.
Simmer until soft, about 10 minutes.
Season with salt to taste.
Fill eggplant shells with mixture.
Bake for 30 minutes.
Serve hot.
