Enjoy a nourishing meal with tender stuffed eggplant, filled with cheese, veggies and spices! Perfect for a scrumptious and nutritious vegetarian meal!
Line a baking sheet with parchment paper. Pre-heat the oven at 375F.
Cut eggplants in half lengthwise
Pick and remove the flesh
Cut the flesh finely. Cut onions julienne
Put the flesh and onions in a saucepan and cover in water. Cook the eggplant flesh and onions until you get a paste like mixture (but still feel some eggplant chunks)
Add tomato sauce and butter and stir constantly for a few minutes. Keep cooking until the water evaporates and the mixture gets more consistency.
Turn the heat off and mix the above composition with the remaining ingredients
Fill the eggplant shells with the mixture
Bake for 25-30 minutes until the shells are done and the filling gets a nice golden brown soft crust