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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven at 350F/180C. Line a baking pan with baking paper.
Step 2
Peel the eggplants in stripes. Don’t cut the stems out.
Step 3
Let them sit in salted water for 15 minutes. Gently squeeze and pat dry with a paper towel.
Step 4
Prick each eggplant a few times with a fork and place them on a grilling rack or in a baking pan.
Step 5
Brush each eggplant with a generous amount of olive oil.
Step 6
Bake in the oven until tender, for 30 minutes.
Step 7
Heat olive oil in a pan and cook the chopped onion in it until translucent.
Step 8
Add in chopped green peppers and cook for a few minutes.
Step 9
Add in chopped tomatoes, garlic, sugar, salt and black pepper and cook for 5 minutes.
Step 10
Remove from the heat and add in chopped mint and parsley. Give it a good stir.
Step 11
Cut a slit lengthwise on each eggplant but don’t go all the way through.
Step 12
Use a teaspoon and give each eggplant a boat shape by making enough space to stuff them.
Step 13
Stuff the eggplants with the filling and place them in a baking pan.
Step 14
In a small bowl, mix together water and tomato paste. Pour this over the eggplants.
Step 15
Bake for 40 minutes.
Step 16
Serve at room temperature or cold.
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