Baked Stuffed Eggplant with Tomatoes and Pine Nuts

Eggplant halves roast until the flesh turns custardy, then get heaped with a slow-cooked tangle of onion, tomato and sweet pepper and finished with toasted pine nuts. It is a make-ahead summer main that shows its best side just warm or at room temperature, once the oily juices have settled into the eggplant.

Prep

30 min

Cook

1 hr 10 min

Total

1 hr 40 min

Serves

4

Level

Medium

Cuisine

Turkish