Stuffed Red Onions

INGREDIENTS

• 8 red Tropea onions*
• 1 spring onion
• 500 g (1 lb) sauce tomatoes
• 2 eggplants
• Oregano
• Extra virgin olive oil
• Salt
• Pepper

TIMES AND DIFFICULTY LEVEL

• 2,30 hour
• Easy

PREPARATION

Slice the eggplants and salt them for 2 hours. Peel and wash the red onions, wash and blanch them for 5 minutes, then drain. In another pot, do the same with the tomatoes, peeled and cut into cubes. Dice the eggplant.

Slice the spring onion thinly and fry it in oil, add the tomatoes and eggplants and sauté for a few minutes, season with oregano, salt and pepper. Empty out the onions and fi ll them with the mixture of tomatoes, eggplant mixed with the insides of the red onions. Arrange them in a baking tray and bake them at 200° C (390° F) for 20 minutes.

Dried oregano is an excellent source of iron and calcium. Using plenty of it in this recipe can help make it more nutritious and reduce the use of table salt.