Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Serves: 4
My good friend Clara made Stuffed Eggplant with Tomato and Rosemary for me a while back and I managed to take some photos before we dug in. This meal was light and absolutely delicious I could not resist taking pictures of it. She also offered to share her recipe with me for my blog!
Ingredients
- 1/2 an Eggplant per person
- 1 lbs Ripe Red Tomatoes
- Fresh Thyme
- Olive Oil
- Salt & Pepper
- Garlic
- Diced Onions
- Butter
Let’s Cook!
Wash eggplant and cut in half. Scoop out pulp to about 1/2 inch of the skin. Dice pulp. In a skillet, melt butter with olive oil over medium heat. Add onions and sauté for 2 minutes; add eggplant pulp, tomatoes, and salt and pepper. Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.
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