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Baked Eggplant Stuffed with Italian Tomato Salsa

Irena Macri
  • 65 minutes
  • Serves 2

INGREDIENTS

1

Eggplant, large

1

Garlic clove

2

Of fresh thyme, springs

2

Tomatoes, medium

4 tbsp

Lemon juice

1

Black pepper, Cracked

1

Sea salt

1/4 tsp

Sea salt

4 tbsp

Olive oil