You Will Need:

Main Dish

2 large eggplant
2 T (30 ml) olive or canola oil plus extra for drizzling
1 small onion, chopped
½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
4 cloves garlic, finely sliced
2 T (30 ml) Ina Paarman's Sun-dried Tomato Pesto
2 medium size very ripe tomatoes, peeled and sliced
Ina Paarman's Garlic & Herb Seasoning
fresh basil or oreganum

Main Dish

2 large eggplant
2 T (30 ml) olive or canola oil plus extra for drizzling
1 small onion, chopped
½ t (2,5 ml) Ina Paarman's Green Onion Seasoning
4 cloves garlic, finely sliced
2 T (30 ml) Ina Paarman's Sun-dried Tomato Pesto
2 medium size very ripe tomatoes, peeled and sliced
Ina Paarman's Garlic & Herb Seasoning
fresh basil or oreganum

Method:

Prick each eggplant 4 - 5 times with a fork.

Place on a plate with 2 T of water. Microwave on high for ± 8 minutes until soft when squeezed. Leave to cool while preparing the filling.

Warm the oil in a non-stick pan. Add the chopped onion and Green Onion Seasoning.

Slowly sauté the onion until soft and golden. Add the garlic and Tomato Pesto.

Slice the eggplants lengthways through the middle and scrape out the insides with a tablespoon, reserve the skins. Mash the eggplant pulp and add to onion mixture. Taste for seasoning (Garlic & Herb Seasoning is very good here). Spoon filling back into the eggplant skins.

Place tomato slices on each half. Season tomatoes lightly with Garlic & Herb Seasoning and drizzle with a little oil. Place in an oiled aluminium foil container. Cook on the side of the braai until heated through or place in a preheated oven at 180 °C for 15 - 20 minutes.

Top with fresh basil to serve.