Ingredients:
4 eggplants
salt
pepper
ground cumin
sugar
3 tbsp lemon juice
2 onions
4 garlic cloves
2 hot peppers
4 tomatoes
6 tbsp olive oil
1 tbsp tomato paste
1 bunch of parsley
Preparation
1. Wash the eggplants. Peel 4 strips lengthwise from each to make the eggplants striped. Make one lengthwise cut about halfway through each eggplant and place them in a bowl with salted water. Add lemon juice. Let the eggplants soak for about 30 minutes.
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2. Meanwhile, peel the onions and garlic. Cut the onions into strips, the garlic into slices. Clean, wash, and dice the peppers into about 1 cm cubes. Wash the tomatoes and also dice them.
3. Remove the eggplants from the water and dry them. Heat 3 tbsp of oil in a large pan. Fry the eggplants on all sides for about 7 minutes, then remove.
4. Add another 3 tbsp of oil to the fat left in the pan. Add the onions and garlic and sauté until translucent. Add the peppers and cook for another 5 minutes. Stir in the tomato paste and diced tomatoes. Pour in about 100 ml of water. Season with salt, pepper, 1 tsp ground cumin, and sugar. Simmer for 5–10 minutes.
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5. Preheat the oven to 180 °C, or 160 °C if using a fan setting. Place the eggplants in a baking dish and slightly open them. Stuff them with the vegetable mixture. Pour about a finger’s height of water into the dish.
6. Bake in the preheated oven for 30–40 minutes. Add a little more water if needed during baking. Wash, dry, and pick the parsley leaves, then chop them. Sprinkle the baked eggplants with parsley. Serve with flatbread.
