This is a delicious, melt-in-your-mouth dish that can stand on its own for dinner. Depending on your appetite, 2 large eggplants will be enough to satisfy a family of 4. However, sometimes I will serve this dish with a salad or rice on the side to satisfy everyone’s preferences.
  • 4 small eggplants or 2 large eggplants
  • 3tbsp olive oil
  • 3 onionssliced
  • 4– 6 tomatoesdepending on their size, chopped
  • ½cup vegetable stock
  • Salt and pepper to taste
  1. Cut the eggplant in half lengthwise, salt and place upside down in a colander for 20 minutes.
  2. Preheat oven to 400F.
  3. Rinse the eggplant and scoop out the flesh to create a hollow that can then be filled. Reserve the flesh that is scooped out. (Don’t forget this step, like I did. It’s messy if you do!)
  4. Liberally brush the eggplant with oil and place on baking sheet.
  5. Bake for 40 minutes, until soft throughout. Pierced with a fork, it should offer no resistance.
  6. While the eggplant is baking, heat the remaining oil in a skillet on medium heat and fry onions until translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Continue to cook to mixture for 5 more minutes.
  7. Once the eggplants are cooked, remove them from the oven and evenly divide the filling among the eggplants. Into the now empty skillet, add the vegetable stock and scrape up any remaining and stuck bits, then spoon the liquid over the eggplants.
  8. Bake for 30 minutes. Serve hot.