Eggplants with Onions & Garlic (Patllixhan me Qepë dhe Hudhra)

Peel the skin of the eggplants on top and the sides, leaving the bottom intact. When buying the eggplants look for smooth and shiny skin and no wrinkles or blemishes on them.

With a paring knife, make a cut on the top of the eggplant lengthwise (see pictures).

Lightly brown the eggplants with vegetable oil and put them aside.

Preheat oven at 380 degrees Fahrenheit.

Add vegetable oil on a frying pan. Sauté onions and garlic for about 1-2 minutes, stirring continuously until caramelized.

Pour in the white wine and cook until it's evaporated.

Add in crushed tomatoes and season with salt, pepper, oregano and parsley. Simmer for couple minutes until everything is incorporated together.

Place the eggplants in a small baking pan next to each other. Stuff the eggplants with onion, tomato, garlic sauce. If you have leftover stuffing place it around the eggplants and add one cup water on the baking pan. Drizzle some olive oil on the top and bake on the preheated oven.

Cover with aluminum foil for the first 15-20 minutes than bake uncovered until eggplants are tender about one hour. The time depends on the type of baking pan (metal or stone ware).