Eggplant Pabucaki

Name: Eggplant Pabucaki
Ingredients: 2 Eggplant(globe); 1 onion; 1 clove garlic; 5-6 sun dried tomatoes( 1 fresh); 1-2 long green peppers; 1 tablespoon tomato puree; 2 tablespoons olive oil; 1 teaspoon sugar; 1 teaspoon nutmeg; 1 bay leaf; parsley; Fresh kasar cheese( feta or mozarella); 1 fresh chilli; salt&pepper

14 ingredients

5 steps

Ingredients

2 Eggplant(globe)
1 onion
1 clove garlic
5-6 sun dried tomatoes( 1 fresh)
1-2 long green peppers
1 tablespoon tomato puree
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon nutmeg
1 bay leaf
parsley
Fresh kasar cheese( feta or mozarella)
1 fresh chilli
salt&pepper

Directions

1

Cut them in two .Brush olive oil on top of a baking tray.Place eggplants skin side up. Poke holes and roast in the oven at 250 C until the flesh is soft. (30-45 minutes depending on the variety ) If you use long eggplants just poke and roast them.
2

Once they cool down, scoop out the flesh without damaging the skin. (cut lengthways for thin ones) .Cut the sun dried tomatoes in cubes.
3

In a pan put olive oil heat then add onions, mashed garlic, bayleaf and peppers. Stir until soft on low heat. Add sugar , salt and tomato puree and nutmeg.
4

Dice the roasted eggplant flesh and add them with the sun dried tomatoes and sautee for 2-5 minutes on low heat with lid on. Adjust seasoning and stuff the eggplants.
5

Place stuffed eggplants in an oven dish .Put grated fresh Kasar on top, drizzle some olive oil and bake in a preheated oven at 180 C for 15-20 minutes. Add chopped parsley on top and serve immediately while it is still hot. Bon Appetit