Stuffed Eggplant in Olive Oil

Ingredients

• •1 kg eggplant
• •200 g olive-oil stuffing filling made with rice
• •1/2 tsp salt
• •60 ml (1/4 cup) olive oil
• •200 g crushed tomatoes
• •1/2 tsp sugar
• •125 ml (1/2 cup) water
• •Parsley, mint, dill stalks

Preparation

1. 1

   Cut off the top of the eggplants. Leaving a thin outer shell, score and cut the insides with a sharp knife. Rub between your palms to push the eggplant flesh out. Cut off a few centimeters of one piece and set it aside to use as a lid. Wash and drain the hollowed eggplants.

2. 2

   Fill the eggplants with the stuffing, leaving a space for the lid.

3. 3

   Fit the lid on and secure it with a toothpick. Lay the parsley, mint and dill stalks set aside while making the filling in the bottom of the pot.

4. 4

   Arrange the stuffed eggplants in the pot. Add salt, olive oil, sugar, tomatoes and water over them and cover with greaseproof paper. Cover the pot and cook over low heat for 40-45 minutes. Take the pot off the heat. Leave the stuffed eggplants to cool in the pot without opening the lid. Once cooled, take them out of the pot and transfer to plates. Serve the olive-oil stuffed eggplant cold.