Ingredients
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3 big eggplants, sliced lengthwise
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2 big onions, chopped
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1 carrot, shredded
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1/4 celery root, shredded
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3-4 tomatoes, shredded or tomato sauce 250 ml.
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4-5 garlic cloves, chopped
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1/2 cup chopped parsley
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2 bay leaves
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sea salt, black pepper
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cayenne, optional
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lemon wedges
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parsley, for garnish
Steps
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1
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Preheat oven to 180 C/350 F. Arrange the halved eggplants on a baking tray. Pierce their cores with a fork to easily bake them. Roast eggplants for 20-25 minutes. |
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2
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Place a large non-stick ceramic skillet on medium-high heat. Add the onion and cook for 2-3 minutes, until soft and browned. Add a bit of water if needed to prevent sticking. Add the carrot and celery root to the pan. Cook for 5-7 minutes, then add the tomatoes, garlic, parsley, bay leaves, salt, black pepper and cayenne. Cover with a lid and cook for 10 more minutes until the liquid evaporates. |
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3
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Stuff the roasted eggplants with the vegetable sauce. If you prefer, you can put slices of tomatoes on top. |
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4
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Bake the stuffed eggplants in the oven for 20-25 minutes. |
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5
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Remove from the oven and serve immediately with lemon wedges and fresh parsley. |
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