By Sanaa Abourezk
  • 2 large eggplant
  • 1 cup coarsely crushed toasted almonds
  • 1 cup finely chopped parsley
  • 4 cloves garlic, mashed
  • ¼ cup olive oil
  • 2 tablespoons tomato paste
  • 2 large ripe tomatoes, diced
  • ¼ cup diced pitted green olives
  • 1 jalapeño pepper, seeded and diced
  • Salt and pepper to taste
  • ¼ cup chopped fresh basil
  1. Cut the eggplant lengthwise into ½-inch thick slices. Brush the eggplant with olive oil on both sides and place on a cookie sheet. Place the eggplant under the broiler and broil until golden. Remove from the oven and allow them to cool.
  2. Prepare the stuffing by mixing the almonds with the parsley and ½ of the garlic.
  3. To make the tomato sauce, heat the olive oil and sear the rest of the garlic for few seconds. Add the tomato paste, 1 cup of water, the basil, the salt and the pepper. Cook for 5 minutes. Remove from the heat and set aside.
  4. To make the tomato topping, toss jalapeno pepper with the diced fresh tomatoes the the diced green olives.
  5. To assemble, Spoon half of the tomato sauce into baking dish. take a cooled eggplant slice and place 1 tsp. of the stuffing mix in the center. Fold the slice over once to form a roll. Place the role in baking dish. Repeat this process for each slice until you have stuffed all the slices.
  6. Top with tomato olive mixture.
  7. Now, if you are serving this dish as an healthy eggplant appetizer then don’t bake the dish and serve it room temperature. On the other hand if you would like to serve the dish as eggplant main dish bake it in 395 F. degree oven for 25 minutes.


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