Stuffed Eggplant Halves
From mrsc543 14 years ago
- 10 minutes to make
- Serves 6
I love eggplant and I was drawn to this recipe because of the different combination of flavors. I haven't tried it yet but I plan on making this very soon. This comes courtesy of Recipe4Living.com.
Ingredients
- 3 Tbsp olive oil shopping list
- 2 medium onions, chopped shopping list
- 3 cloves of garlic, minced shopping list
- 3 medium eggplants shopping list
- 1/2 tsp cinnamon shopping list
- 1/3 cup golden raisins shopping list
- juice of 2 large lemons shopping list
- 6 Tbsp fresh mint, minced shopping list
- 4 to 5 dashes worcestershire sauce shopping list
- 1 cup diced or shredded mozzarella shopping list
- salt and ground black pepper, to taste shopping list
How to make it
- Preheat oven to 325 degrees.
- In a large skillet, heat olive oil over medium-low heat, add onions and garlic.
- Cook, covered, for 5 minutes, stirring occasionally. Soften, don't brown.
- Cut eggplants in half, crosswise. Trim the ends slightly to allow them to stand up.
- Scoop out eggplant with a spoon, leaving a 1/4-inch layer of shell. Set aside empty skins.
- Chop the removed eggplant coarsely.
- Add eggplant, cinnamon, raisins and lemon juice to the skillet with the onions and garlic mixture.
- Cover and cook for 7 minutes. stirring occasionally.
- Remove from heat for a minute or so, then fold in the mint, parsley, Worcestershire and cheese. Add the salt and pepper, to taste.
- Spoon the mixture loosely into the eggplant shells, and arrange upright on a lightly greased baking sheet.
- Bake for 10 minutes.
The Rating
Reviewed by 4 people-
All the flavors work. \0
Jeff
hot_it_up
in Columbiana loved it
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That is loverly!
victoriaregina
in USA loved it
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I'm a big eggplant fan as well. This is right up my eggplant alley. Thanks for posting.
californiacook
in loved it
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