Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Heat the oven to 200C. Halve the eggplants lengthways, score the flesh, brush with olive oil and salt, and roast 20 minutes until starting to soften.
- Soften a lot of sliced onion in olive oil with garlic, then add chopped tomato, parsley, a pinch of cinnamon, salt and black pepper.
- Push the eggplant flesh aside to make boats. Fill with the onion-tomato mix. Drizzle more olive oil.
- Bake about 25 minutes until the eggplant is silky. Serve warm or room temperature with rustic bread.
Shopping tip
Beringela, cebola, tomate, alho, azeite, canela optional pinch. Choose medium eggplants that sit in a dish.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.