coconut butter (to grease baking sheet)
1 Tbsp (15 mL) parsley, finely chopped
1 tsp (5 mL) basil, dried
olive oil for frying
2 cups (500 mL) cooked rice (brown basmati rice is great)
1/2 cup (125 mL) sunflower seeds, slightly roasted
2 Tbsp (30 mL) gruy? or gouda cheese, grated
pepper and salt to season
2 cups (500 mL) tomato sauce (see recipe below)
butter to top filling
4 cups (1 L) chopped tomatoes
2 Tbsp (30 mL) honey
1 small onion, diced
2 Tbsp (30 mL) olive oil
1 tsp (5 mL) sea salt, or to taste
1-2 cloves of garlic
4 Tbsp (60 mL) basil, dried or fresh and finely chopped
dash of oregano (optional)
Preheat oven to 350°F. Cut unpeeled eggplants in half lengthwise and place on a greased baking sheet. Bake about eight minutes, let cool. Carefully scoop out the flesh. Chop finely and mix with chopped onion, parsley and basil. Saut?n olive oil and let cool.
Mix with rice, sunflower seeds, eggs, grated cheese, pepper, salt and a little bit of tomato sauce. Pour the remaining tomato sauce into a greased baking pan. Set the eggplant halves in the pan. Dot the halves with butter, sprinkle with parmesan cheese. Bake for 15-20 minutes at 350°F.
Bring above ingredients to a boil. Reduce heat and simmer for 20 to 35 minutes.
Source: alive Magazine (pre-2000)