Eggplants are one of my all time favorite vegetables. You can create so many amazing flavors when you pair them with tomatoes, garlic, nuts, meat or have them simply roasted with salt, pepper, good olive oil and cilantro garlic sauce. This one is the latest favorite of my friends and customers requesting it every week. —Madona Giorgadze
What You'll Need
medium size eggplants
medium size tomato, skinned and finely chopped
cilantro and parsley
oregano and thyme
small onion, chopped
garlic cloves, finely minced
salt and freshly ground black pepper
Preheat the oven to 400 F. Cut the eggplants in half and using a small knife cut middle part out (about 1/2 inch from the skin), put that aside, we'll use it for filling. Brush the eggplants with oil generously, place them with flat side down on a baking dish and put it in the oven for 20 minutes.
While the eggplants are cooking, finely chop scooped eggpant parts, saute them with the onions with tablespoon of neutral oilm for two minutes on medium low heat until they get soft and transluscent, add garlic and cook for another minute. Add the meat, season with salt, pepper, dried herbs and cook until the meat is fully cooked. Add chopped tomatoes and herbs, mix and cook for a minute, put it aside.
After the eggplants are nicely roasted and soft, take them out from the oven, fill them up with the filling, top with grated cheese and put the dish back into the oven for 7-8 minutes until the cheese is melted and golden.