Equipment:
- Baking sheet, 9-by-13-inch(23-by-33-cm)baking sheet, parchment paper, colander,10-inch(25½-cm)pan
- 6 Italian eggplants
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- ½ teaspoon pepper
Filling
- 2 tablespoons olive oil
- 3 shallots, sliced
- 7 garlic cloves, chopped
- 2 carrots, peeled and chopped
- 1 large tomato, diced
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon ground pink peppercorns
- ¼ cup parsley, minced
- Preheat the oven to 375°F(190℃).Slice each Italian eggplant almost in half, but without cutting all the way through. Carve out a bit of each half to create space for filling. Rub the eggplant with salt and let sit for1o minutes.
- Line a baking sheet with parchment paper. Wipe off the salt and dry off each of the eggplants. In a small bowl,combine the oil,thyme, and pepper. Using your hands,rub the eggplants all over with the oil mixture.Place on the prepared baking sheet.Bake until the eggplants begin to soften, about 3o minutes.
- Transfer the eggplant to a colander,cut side down,and let drain for15 minutes. Set the baking sheet aside until needed again
- In a pan over medium heat, warm the oil. Add the shallots and cook until softened,about 5 minutes. Add the garlic and carrots and cook for another 5 minutes. Add the remaining ingredients and stir together well. Reduce the heat and simmer for 15 minutes.
- Reduce the oven temperature to 350°F (180℃). Transfer the drained eggplants back to the baking sheet. Fill each eggplant with the filling Bake until the filling is slightly crisped, about 2o minutes.
