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 Stuffed Japanese eggplant




8 large long japanese eggplants

1 large onion chapped up fine

1 can 12 oz skinless dished tomatoes do not drain

2 tbsp tomato paste 

4 tsp chopped parsley fresh or dehydrated

1 cup olive oil

Salt and pepper to taste

1 tsp oregano




Cut a V shape wedge out of the eggplant lengthwise as if you making a canoe, dig out most of the pulp and from the wedge, chapped the pulp sprinkle some salt over it and set aside.


Heat up a frying pan and add the ingredients in this order all the olive oil get it hot.

Add dished onions get it translucent.

Add parsley add tomatoes with their own juices and let it reduce.

Add the eggplant pulp mix well and cook for 2 min turn off.

Now place the emptied out eggplant in oven pan and fill with the mix cover with wedges.

Bake on a 400 deg preheated oven for 45 min.  





 Enjoy and for now and in the future eat well                                

Kallh Wreksh



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