Stuffed Eggplant

Inspired by the traditional Turkish dish Karnıyarık, this vegetarian version is a feast for the senses. The eggplants are halved and stuffed with tomatoes, onions, and garlic, all enhanced with our robust Montreal Magique seasoning.

Servings

4

Prep Time

40 Min

Cook Time

90 Min

Ingredients

2 large eggplants

Salt

2 tbsp butter

3 large onions, halved & sliced thin

6 cloves garlic, minced

1 cup halved cherry tomatoes

3 tbsps Noshejan Montreal Magique

1/2 cup olive oil

2 tbsp tomato paste

1/2 cup hot water

2 tbsp honey

1/4 lemon

2 tbsp chopped parsley

Instructions

Cut the eggplants in half, lengthwise. Generously salt the flat sides and allow to sit for 30 minutes. Wipe off the salt and excess moisture.

In a large pan, heat the butter over medium-high heat. Cook the onions for 10 minutes, stirring often. Add the garlic and cook for one more minute, mixing well.

Add the tomatoes and Nosehjan Montreal Magique. Lower the heat to medium. Stir well and cook until the tomatoes are softened, between 5-10 minutes. Remove from heat and set aside.

In a large pan, heat 2 tbsps of the olive oil over medium heat. Sprinkle the flat side of the eggplants with 1 tbsp Noshejan Montreal Magique (divided evenly). Cook the eggplant flat side down for 5 minutes. Turn over and cook another 5 minutes. Remove from heat.

Cut down the center of the flat side, but not all the way through to the other side and leave about 1/2" at the top and bottom uncut.

Place the eggplants in a heavy-bottom pan with a lid. Stuff the eggplant halves evenly with the onion mixture.

Pour the remaining olive oil into the pan, surrounding the stuffed eggplants.

In a mixing bowl, combine the tomato paste, water, and honey. Mix well. Add to the olive oil, making sure to add just enough to bring the total liquid to the halfway height of the eggplants.

Bring the liquid to a boil over high heat. Cover with lid and lower heat to low. Simmer for 45 minutes. Check occasionally to make sure the liquid isn’t too low or burning.

Remove from heat and allow to cool. Drizzle some of the pan liquid over each eggplant half. Squeeze the lemon over the eggplants, sprinkle parsley on top, and serve.