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Stuffed Eggplants

2 Eggplants

2 Tomatoes, chopped

¼ C cilantro chopped

 2 Tbsp. olive oil

salt & pepper

1 lime juiced

3 garlic cloves, minced


Bake eggplants in 400 degree oven for 30 minutes.  Let them cool.  Slice eggplants in half and baste them with olive oil and sprinkle with salt & pepper.  Bake them again at 350 degrees for 20 minutes.  While eggplants are baking combine tomatoes, garlic, cilantro, salt & pepper, and lime juice in a bowl.  Remove eggplants from oven and let cool till you can handle them.  Scoop out seeds and center of eggplants.  Fill eggplants with the tomato mixture & serve.