- Run your peeler from top to bottom of the eggplant.
- When you peel again, leave some skin on that measures the same thickness that you peeled off. It will look like pinstripes.
- Over a deep bowl, scrub eggplant with kosher salt. Place the eggplant in the bowl & cover with water. Make sure to leave the salt & mix well. This will take out the bitterness of the eggplant & help keep it’s shape when cooking.
Tomato Fennel Filling
¼ Cup | 47g Neutral Oil
3 Each | 425g Tomatoes, diced
1 Each | 220g Fennel, sliced
4 Each | 630g Onions, sliced
5 Each | 25g Garlic Cloves, sliced
2 Each | 16g Chile Peppers, deseeded & sliced
2 Tablespoon | 12g Izak
¼ Bunch | 20g Parsley, chopped
As Needed Kosher Salt
- Preheat oven to 400 F.
- In a short & wide pan add oil, onions, & fennel.
- Cook over a medium heat & stir frequently.
- Once slightly caramelized add in garlic, seasonings, & sliced peppers.
- Cook until translucent.
- Add in diced tomatoes & cook out liquid.
- Cook filling until it resembles a spread.
- Turn of the heat & seat aside.
- Drain eggplant from the brine.
- On a pan layered with foil, add eggplant & season with salt. Rub eggplant with oil & place on pan with foil.
- Bake for 20-30 minutes or until tender.
- Pull eggplant out & create an incision from the crown of the eggplant to the bottom on one side.
- Remove the meat of the eggplant & mix with the filling.
- Transfer eggplants to a casserole pan.
- Lightly season the inside of the eggplant.
- Fill all of the eggplants with the filling.
- Continue to Tomato Liquid.
Notes: If you cannot find Izak you can use aleppo pepper flakes
- In a small pot, add oil & tomato paste.
- Over medium-low heat cook until caramelized.
- Add water & cook until sauce is created.
- Add tomato sauce on top & bake in the oven for 20 – 30 minutes.
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