Melitzanes Imam

Ingredients

• Servings: 2
• 1 eggplant
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 medium onion, chopped
• 1 tablespoon minced garlic, or to taste
• 1 teaspoon ground cinnamon, or to taste
• 3 tablespoons olive oil
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. set the flesh from the insides aside for later use. place the shells on a baking tray, and drizzle with a little olive oil.
• bake for about 30 minutes in the preheated oven, until soft.
• while those are baking, chop the leftover eggplant into small pieces. heat about 2 tablespoons of olive oil in a large skillet over medium heat. add the onion and garlic; cook and stir for a few minutes. add the chopped eggplant; cook and stir until tender. mix in the tomatoes and tomato paste until well blended. simmer over low heat until the halves in the oven are ready.
• remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. sprinkle a little cinnamon over the top of each one, and return them to the oven. bake for another 30 minutes or so.