Halal Gluten Free Stuffed Eggplant with Tomatoes Recipe

• 4 medium eggplants, halved lengthwise
• 4 tomatoes, diced
• 1 onion, diced
• 4 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp each: cumin, oregano, paprika
• ¼ cup pine nuts or walnuts (optional)
• Fresh parsley and mint
• Salt and pepper

1. 1Scoop out eggplant flesh, leaving shells. Chop flesh.
2. 2Sauté onion in oil. Add chopped eggplant, garlic, tomatoes, spices, salt, and pepper. Cook 10 minutes. Stir in herbs and nuts.
3. 3Stuff mixture into eggplant shells. Drizzle with olive oil.
4. 4Bake covered at 400°F for 35-40 minutes until tender. Uncover last 10 minutes.

Nutrition values are estimates.