1- Slice onions finely. Squeeze onion rings lightly to soften. Add diced garlic and mix.
2- Add chopped parsley and salt. Mix through. Set aside.
3- Remove stalks from eggplants. Slice open each eggplant lengthwise, being careful not
cut through bottom.
4- Place 1/3 of the olive oil in a deep frypan and heat. Place eggplants in hot oil,
cut side facing down. Brown lightly.
5- Pour the oil left in the pan and the remaining olive oil into the bottom of a
baking dish. Add 1 finely chopped tomato to dish.
6- Arrange eggplants in the dish, slit side facing up. Using a spoon, slightly open each
slit and fill with th eonion mixture set aside.
7- With the remaining tomato, slice and place a pice on each eggplant. Add some water to
base of baking dish and bake in a medium hot oven until cooked. Remove and cool.
Note: this dish is served cold or at room temperature.
