Baked eggplants with Tomatoes
Garlic Recipe

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Garlic Recipe"] _______________________________________

Type: Baked eggplants with Tomatoes
Garlic Free Cooking Recipe – Greek


Ingredients / Directions

* 4 slim
elongated eggplants
about 700 gr.
* 150 ml olive oil
* salt and pepper
* 450 gr. onions
thinly sliced
* 3-4 cloves garlic
peeled and sliced
* 450 gr. tomatoes
peeled and sliced
* 1 teaspoon oregano
* 1 teaspoon sugar Cut the stalks off the eggplants and rinse them. Using a sharp knife
slit them lengthwise on one side only
making sure you do not slit all the way through. they should open like a wallet
so you can put the stuffing in the opening. Shallow-fry them gently all around in 4 tablespoons olive oil. If not enough you can add some more oil in the frying pan. Take out and arrange side by side in a small oven dish and season them. Put the rest of the olive oil in a saucepan and sautee the onions and garlic in it until they are slightly golden. Add fresh tomatoes and half a cup(s)ful of water. Season. Add the oregano and sugar and cook gently
for 15 minutes. With a spoon
fill the eggplants with this stuffing
opening them slightly.they should be quite soft by now. Virtually pile the stuffing in them
filling them generously. Normally they generate enough juices on their own so no addition of liquid is necessary in the oven dish. Cook in a pre-heated oven
gas no. 4 (350 grades F/180 grades C)
for 4O minutes; baste them once during cooking.

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