Filled eggplant

Ingredients / Serves 4

4 medium eggplants
salt pepper
1/2 kg of tomato
2 large head onions
3 cloves of garlic
1 ek. capers
1 strand of marjoram
40 g peeled almonds
1 bay leaf
4 pages + 1 month oil
1 month granulated sugar
1/2 month. ground cinnamon
1 bunch of parsley

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Preparation

The vegetables are washed and cleaned. Eggplants are cut unpeeled, cut lengthwise, deeply squashed, heavily salted for 1/2 hour, placed in a plastic filter bowl to drain their bitter juice.

In the meantime, the tomatoes are hot for 2 minutes, then immersed in cold water and peeled. Cut them in half, gently squeezing their seeds and their juices, and finally slicing them into thin strips.

Peel the onion and garlic, let the onions round up. The caper is drained and finely chopped with the rinsed marjoram. The almonds are bleached without fat, sliced ​​immediately onto a flat plate to avoid burning, allowing them to cool, and chop-coarse.

Rinse the eggplants, squeeze them thoroughly, lay the baking tray lined with baking paper with the cut side down, and bake it in the oven preheated to 180 ° C (20 minutes).

In the meantime, 4 ek. on hot oil, we garnish the onion, add the pierced garlic, tomato, caper, marjoram, bay leaf, sugar and cinnamon. Season with salt, pepper, cook for 10 minutes without cover and mix with half of the finely chopped parsley and almonds.

Take the eggplants out of the oven, fry 2-3 tablespoons from the inside, break it with a fork, add it to the tomato. We go 1 month. oil with a larger refractory bowl, cut the eggplant boats upside down and fill it with the tomato mixture (if left out, put it next to the eggplant). Bake in an oven at 220 ° C for another 15-20 minutes, then let it cool down and sprinkle with the remaining parsley. Steamed rice, fresh bread, pita fits to it. Excellent even cold!