Stuffed Eggplant

Roast eggplant until little soft in a pre-heated oven at 200°C for 10min

Cut eggplants into half

Carefully scoop out the flush and reserve

Heat oil a pan

Sauté garlic, then onion until translucent

Add tomato and sauté until mushy

Add salt, pepper powder, bay leaf, cinnamon and mix well

Chop eggplant flesh well and add to the above and allow it to cook for 5min

Add parsley and almond and cook for a min

Discard bay leaf and cinnamon

Stuff eggplant and sprinkle parmesan cheese over it

Arrange the stuffed eggplant over a greased casserole

Bake it in a pre-heated oven at 180°C for 15min

Pour little olive oil over eggplant and bake for additional 10min

Serve hot