Eggplants or melanzane stuffed and baked

Ingredients for 2 servings:

• 2 eggplants (approx. 100 g each)
• 1 small onion(s), chopped
• 1 clove(s) garlic, chopped
• 2 tomatoes, diced
• 1 tbsp sour cream
• 6 sprigs of parsley, finely chopped
• 4 stalks of coriander
• 1 tbsp tomato paste
• 1 tsp cumin powder
• 1 tsp cinnamon powder
• 1 tsp sweet paprika powder
• salt and pepper
• some olive oil
• 50 ml vegetable stock
• Parmesan, roughly sliced, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

light starter

Halve the eggplants and use a spoon to scrape out as much of the flesh as possible. Salt the eggplant halves and set aside for about 15 minutes, then pat dry with kitchen paper. Roughly chop the flesh and mix in a little salt, also set aside for about 15 minutes, then place in a sieve and press in some liquid. Dice the tomatoes, pluck the leaves from the coriander stalks and roughly chop them. Sauté the onion and garlic in a little olive oil over medium heat until translucent. Add the eggplant flesh and sauté for about 5 minutes, then add the tomato paste, cumin, paprika, cinnamon, pepper, and salt and fry briefly. Turn off the heat and mix in half of the tomato pieces, sour cream, parsley, and coriander. Fill the eggplant halves with the mixture and place them in a baking dish. Add the remaining tomato pieces to the broth and spread everything around the eggplants. If you like, you can sprinkle Parmesan cheese over the eggplant, but it also tastes great without cheese. Bake the eggplant on the middle rack at 200°C (top/bottom heat) or 180°C (fan oven) for about 30 minutes.