Stuffed Eggplants with Caramelized Onions (Patllixhan me Qepë dhe Hudhra)
Serving: 4 people
- 6 baby eggplants
- 1/2 cup, vegetables oil
- 1 can crushed tomatoes
- 6 garlic cloves, sliced
- 4 onions, sliced finely in semi circle
- 4 tablespoons olive oil
- 3 tablespoons fresh chopped parsley
- 1/3 cup, white wine
- Salt black pepper to taste
- 1 teaspoon oregano
Peel the skin of the eggplants on top and the sides, leaving the bottom intact. With a paring knife, make a cut on the top of the eggplant lengthwise (see pictures). Lightly brown the eggplants with vegetable oil and put them aside.
Preheat oven at 380 degrees Fahrenheit.
Add vegetable oil on a frying pan. Sauté onions and garlic for about 15-20 minutes, stirring continuously until caramelized. Pour in the white wine and cook until it’s evaporated. Add in crushed tomatoes and season with salt, pepper, oregano and parsley. Simmer for couple minutes until everything is incorporated together.
Place the eggplants in a small baking pan next to each other. Stuff the eggplants with onion, tomato, garlic sauce. If you have leftover stuffing place it around the eggplants and add one cup water on the baking pan. Drizzle some olive oil on the top and bake on the preheated oven. Cover with aluminum foil for the first 15-20 minutes than bake uncovered until eggplants are tender about one hour. The time depends on the type of baking pan (metal or stone ware).
When buying the eggplants look for smooth and shiny skin and no wrinkles or blemishes on them.