Stuffed Melanzani

For stuffed melanzani, peel the melanzani lengthwise into 4-5 strips (should look striped). Hollow them out a bit with a spoon, put them in salted water for about 30 minutes, then they won’t brown.

For the filling, dice 2 large shallots, as well as one red and one yellow pointed bell pepper. Finely chop 3 cloves of garlic. Peel 2 large beef tomatoes, also dice, as well as the “insides” of the hollowed out melanzani.

Chop 1 bunch of parsley. If you want a little spiciness, free the hot peppers from the seeds and white skin, then chop finely. Sauté onion, garlic and bell bell pepper in a little olive oil, add tomatoes and diced eggplant, season with salt, pepper and Ras el Hanout (or Arabic spice blend).

Let the vegetables stew, finally mix in the finely chopped parsley. Remove the eggplants from the salted water, pat dry and fry in a pan with olive oil until golden brown on all sides.

Drain on paper towels. Then put them in a shallow oven dish, fill with the prepared vegetables, garnish with some tomato slices, drizzle some olive oil over them.

Cook in the oven at 150-180 degrees convection for about 45 minutes.

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