Stuffed eggplants
4 pieces

Preparation about 2 hours (2 hours for cooling) 810 kcal / fat: 75.5 g / cholesterol: 0 mg / carbohydrates: 20.6 g

Ingredients:

• 4 medium eggplants
• 750 g onions
• 1 tomato
• 4 jalapeno peppers
• 300 ml olive oil
• 6 cloves of garlic
• 2 tablespoons parsley
• 1 teaspoon pepper powder
• 125 ml broth
• salt

Procedure:

Peel and cut onions in small stripes. Halve tomatoes and cut them in about 1 cm wide slices. Halve peppers lengthwise and eliminate the kernels. Wash eggplants, cut the stems. Pick stripes of the peel lengthwise and alternate with some reminded stripes. Carve fruits lengthwise but does not divide the ends. Groove the pulp with a fork several times. Preheat oven to 180°C.

Bring 200 ml olive oil to heat and fry eggplants all around. Take out the fruits and put them into a pan with the cut site to the top. Expand cuts with a spoon.

Heat remaining oil and fry onions and swatted garlic. Add parsley and pepper powder, mix and season with salt. Fill the onion mix in eggplants and cover them with tomatoes and jalapeno peppers.

Add broth and bake them for 40 minutes. Serve cold eggplants with white bread.