4 medium eggplants
2 medium onions, sliced
1/4 cup water
2 cloves garlic, finely chopped
2 tablespoons finely chopped parsley
2 teaspoons ground coriander
14-ounce/400g can chopped tomatoes
Salt and pepper
4 tablespoons ground rye breadcrumbs
1. Cut eggplants in half lengthwise.
2. Scoop out some of the flesh, leaving 1/4-inch/1cm border.
3. Reserve flesh; salt eggplant halves and leave for 30 minutes.
4. Wash eggplants and dry them with a cloth.
5. Saute onion with a little water until soft.
6. Add eggplant flesh, garlic, parsley, coriander and chopped tomatoes and saute for a few minutes more until liquid is absorbed. Cool mixture.
7. Place eggplants in a deep casserole or baking dish.
8. Fill them with onion and tomato mixture.
9. Place any left over mixture around eggplants.
10. Season with salt and pepper.
11. Sprinkle1 tablespoon breadcrumbs on top of each eggplant.
12. Bake in a preheated oven of 375 F/190 C for 40 to 45 minutes.