Sicilian Stuffed Eggplant |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Another recipe from my Woman's Day cookbook. No meat in this recipe - it combines the chopped eggplant with golden raisins, pine nuts and parmesan cheese. Sounds delicious! Ingredients:
2 eggplants (small to medium size - 1 1/2 lbs. each) |
1 1/2 teaspoons salt |
3 tablespoons olive oil |
1 cup onion, finely chopped |
1 tablespoon fresh garlic, minced |
2/3 cup breadcrumbs (packaged, plain) |
1/2 cup golden raisin |
1/4 cup pine nuts (or slivered almonds) |
1/4 cup parmesan cheese, grated |
1/4 cup fresh parsley, minced |
2 tablespoons fresh lemon juice |
Directions:
1. Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
2. Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
3. Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.
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