Eggplant Pabucaki

1. 1

   Cut them in two .Brush olive oil on top of a baking tray.Place eggplants skin side up. Poke holes and roast in the oven at 250 C until the flesh is soft. (30-45 minutes depending on the variety ) If you use long eggplants just poke and roast them.

2. 2

   Once they cool down, scoop out the flesh without damaging the skin. (cut lengthways for thin ones) .Cut the sun dried tomatoes in cubes.

3. 3

   In a pan put olive oil heat then add onions, mashed garlic, bayleaf and peppers. Stir until soft on low heat. Add sugar , salt and tomato puree and nutmeg.

4. 4

   Dice the roasted eggplant flesh and add them with the sun dried tomatoes and sautee for 2-5 minutes on low heat with lid on. Adjust seasoning and stuff the eggplants.

5. 5

   Place stuffed eggplants in an oven dish .Put grated fresh Kasar on top, drizzle some olive oil and bake in a preheated oven at 180 C for 15-20 minutes. Add chopped parsley on top and serve immediately while it is still hot. Bon Appetit

* Per serving · 4 servings · Values may vary.