Ingredients
2 eggplants
Sprinkle of SIDS CRAZY SALT
820 g diced tomatoes
2 tbsp tomato paste
2 medium onion, chopped
2 tbsp minced garlic, to taste
2 tsp ground cinnamon, to taste
SIDS SALT & PEPPER to taste
4 tbsp rice bran oil
Directions
Preheat the oven to 175°C.
Slice the eggplant in half lengthwise and hollow out the halves, leaving about a 1 cm shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little oil and a very light sprinkle of SIDS CRAZY SALT. Bake for about 30 minutes in the oven, until soft.
While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of oil in a large frypan over medium heat. Add the onion and garlic then cook and stir for a few minutes. Add the chopped eggplant then cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
Remove the baked eggplant shells from the oven and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, adjust seasoning if necessary with SIDS SALT & PEPPER to taste then return them to the oven. Bake for another 30 minutes or so.
