Peas stuffed with eggplant resipi

Here's a recipe for stuffed peas with eggplant:

Ingredients:

- 12 large fresh peas (or frozen peas, thawed)

- 1 small eggplant

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1/2 teaspoon cumin powder

- 1/2 teaspoon paprika

- Salt and pepper to taste

- 1/4 cup breadcrumbs

- Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Slice the eggplant in half lengthwise. Scoop out the flesh, leaving a thin shell. Chop the eggplant flesh into small pieces and set aside.

3. Heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.

4. Add the chopped eggplant to the pan and cook for about 5 minutes, until it becomes tender.

5. Stir in the cumin powder, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to combine. Remove from heat.

6. Fill each pea with the eggplant mixture and place them in a baking dish. If the peas are too small to stuff, you can slice them in half and create pea boats.

7. Sprinkle breadcrumbs over the stuffed peas, and drizzle a little olive oil on top.

8. Bake in the preheated oven for 20-25 minutes, or until the peas are tender and the breadcrumbs are golden brown.

9. Remove from the oven and garnish with fresh parsley.

10. Serve the stuffed peas with eggplant as a side dish or appetizer. Enjoy!

Note: You can also add grated cheese on top before baking for an extra cheesy flavor, if desired.