👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Wash the eggplants and cut them in half lengthwise. Score the flesh of each half in a crosshatch pattern, being careful not to cut through the skin.

   💡 プロのコツ: Salting the eggplants and letting them sit for 30 minutes can help draw out bitterness and excess moisture.
2. 2

   Place the eggplant halves cut-side up in a baking dish. Drizzle with a little olive oil and season with salt and pepper.

3. 3

   Bake the eggplants for 30-40 minutes, or until they are tender when pierced with a fork.

4. 4

   While the eggplants are baking, heat the remaining olive oil in a skillet over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

5. 5

   Add the minced garlic, paprika, and chopped tomatoes (or canned diced tomatoes) to the skillet. Cook for another 10 minutes, stirring occasionally, until the sauce has thickened slightly.

6. 6

   Once the eggplants are tender, carefully scoop out some of the flesh from the center of each half, leaving about a 1/2-inch border. Chop the scooped-out eggplant flesh and add it to the tomato and onion mixture in the skillet. Stir to combine.

   💡 プロのコツ: Be gentle when scooping out the eggplant flesh to avoid breaking the skin.
7. 7

   Spoon the filling generously into each eggplant half. Drizzle with a little more olive oil.

8. 8

   Return the stuffed eggplants to the oven and bake for another 20-25 minutes, or until the filling is heated through and the eggplants are very tender.

9. 9

   Garnish with fresh chopped parsley before serving. Serve hot or at room temperature.

   💡 プロのコツ: This dish is delicious served with a side of rice or crusty bread.