Stuffed Eggplants (beringelas recheadas)

(photo 3972.JPG)

Ingredients

2 eggplants

2 tomatoes without seeds, chopped

1/2 teacup onion, chopped

2 garlic cloves, minced

green in natura pepper

parsley and spring onion, chopped

salt

some olives

buffalo mozzarela, sliced

trickle oil to heat

Method:

Wash well the eggplants, remove the stalks, slice each one in half lengthway and put them into the oven and bake to toasting its fleshes. Chilll them and carefuly score a line round the flesh of the eggplant 1 cm from the edge. Carefuly with helping of spoom and knife, scoop out the flesh from the inside of the line and chop it on a cutting board (corte-as em cubinhos). Reserve the shells.

Heat the oil in a pan, fry the onion and the minced garlic with pepper, add the chopped eggplants, salt it, and simme for some minutes.

Add the chopped tomatoes, the chopped olives, the parsley and the spring onion, simmer for another 2 minutes and stop the cooking.

Fill each shell with eggplant mixture, put them into a large baking tray, and top the stuffed eggplants with mozzarela slices. Broil them for enough minutes to melt the cheese. Stop the broiling and serve. Bom apetite. hint: it tastes delicious with toasted bread.