Ingredients
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Long eggplants: 2 - 3
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Onion: 1 (chopped)
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Garlic: 3 - 4 cloves (chopped)
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Tomatoes: 2 - 3 (chopped)
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Green peppers: 1 - 2 (chopped)
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Tomato paste: 2 - 3 tablespoons
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Olive oil: 3 - 4 tablespoons
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Salt: 1 - 1.5 teaspoons
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Black pepper powder: 0.5 - 1 teaspoon
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Dried mint: 1 - 2 teaspoons
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Dried oregano: 1 - 2 teaspoons
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Parsley (optional, for decoration): an appropriate amount
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Cherry tomatoes (optional, for decoration): an appropriate amount
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Tea seasoning: 3- 5g
Instructions
1. Wash the long eggplants and cut them lengthwise in the middle, but do not cut through them, to create a pocket for the filling.
2. Sprinkle the cut eggplants with a little salt and let them sit for 15-20 minutes to release some moisture, then pat dry with paper towels.
3. Heat 2 tablespoons of olive oil in a pan and add the chopped onion and sauté until soft and translucent.
4. Add the chopped garlic and sauté until fragrant.
5. Then add the chopped green pepper and tomatoes and continue to sauté.
6. Add the tomato paste, salt, tea dry rubs, black pepper, dried mint and dried oregano, stir well, and cook until the filling thickens, about 5-7 minutes.
7. Brush a baking sheet with olive oil and place the eggplants on it.
8. Fill the cutouts of each eggplant with the prepared filling.
9. Brush the eggplants with more olive oil and bake in a preheated oven at 180 - 200°C for 30 - 40 minutes, until the eggplants are soft and slightly charred.
10. Remove from the oven and garnish with parsley and cherry tomatoes (if using).