Summary

Ingredients

• 5 cloves garlic
• 2 large eggplant (s)
• 125 ml olive oil
• 1 large vegetable onion (s)
• 4 tomato (s)
• 500 g tomatoes, chunky (tomato pulp)
• 2 tablespoon parsley, chopped
• 1 teaspoon honey
• Salt and pepper, black
• 50 g cheese (pecorino) freshly rated, alternatively parmesan
• Fat for the shape

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Instructions

1. Crush the cloves of garlic and put aside, sprinkled with a little salt.
2. Heat the olive oil in a pan. Halve the aubergines and hollow them out a little (a good ice cream scoop in the shape of a spoon is suitable for this, for example), save the pulp. Fry the aubergines in the oil on both sides, then place them in a baking dish greased with olive oil with the cut surface facing up.
3. Chop the onion and let it become translucent in the pan, in the meantime cut the aubergine pulp into small pieces and add to the onions. Scald the tomatoes with hot water and peel them, chop them up and add to the pan with the garlic. Let simmer for 5 minutes, stirring occasionally. Then season with salt and pepper, stir in the parsley. Put this mixture into the hollowed out eggplants.
4. Preheat the oven to 200 ° C top / bottom heat (with circulating air 180 ° C with a covered pan).
5. Put the tomato pulp from the package into the now empty pan, heat it and season with salt, pepper and honey. Pour around the eggplants. Scatter the grated pecorino cheese on top.
6. Put in the hot oven for about 50 minutes.
7. Tip: If you don`t want to use the tomato pulp from the Tetra-Pak, just take 1 kg of tomatoes instead, which should simmer in the pan for 5 minutes, cut into small pieces with their skin on. Then season to taste and strain through a sieve.