Baked Eggplant

Ingredients

• 900 gEggplant
• 113 gMushroom
• 435 gTomato
• 240 gOnion
• 24 gGarlic
• 6 gSalt
• 1.3 gCinnamon
• 1 gPepper
• 10 mlOlive oil
• 80 gWalnut
• 45 gCapers
• 170 gTomato paste

Instructions

1. 1

   Prepare the eggplants

   • Halve the eggplants lengthwise, leaving about a 0.5 cm rind.
   • Scoop out the flesh with a spoon or curved knife and roughly chop it.
   • Rub the inside of the eggplant shells with about half the oil (≈5 ml) and place them on a baking sheet.
2. 2

   Sauté the filling

   • Put the chopped eggplant flesh into a large deep skillet.
   • Add mushrooms, chopped tomatoes, onions, garlic, salt, cinnamon, pepper and the remaining oil (≈5 ml).
   • Sauté 5–10 minutes over medium heat until soft but still chunky.
3. 3

   Broil the shells

   • Place the eggplant shells under the broiler about 7.5 cm from the heat source.
   • Broil 8–12 minutes until fork-tender, watching carefully to avoid burning.
   • Remove and set aside.
4. 4

   Finish the filling

   • Coarsely grind the walnuts and add them to the skillet with drained capers and tomato paste.
   • Mix well and heat briefly to combine flavors.
5. 5

   Fill and bake

   • Fill eggplant shells with the sautéed mixture and top with sliced small tomatoes.
   • Sprinkle with salt and pepper to taste.
   • Bake uncovered at 190 °C for 25–35 minutes until golden.