Baked Onions Stuffed With Eggplant
From hollyeats 12 years agoIngredients
- 3 large sweet onions shopping list
- 1 small or 1/2 large eggplant shopping list
- 1 clove garlic shopping list
- 3 TBS olive oil shopping list
- 1 medium tomato shopping list
- 2 TBS pine nuts shopping list
- 1/2 tsp ground cumin shopping list
- 1/4 tsp ground coriander shopping list
- 1/2 tsp salt shopping list
- ground pepper to taste shopping list
- 1/4 cup grated mild cheese shopping list
How to make it
- Remove outer dry skin from onions, leaving the ends intact.
- Bring a large pot of salted water to boil and simmer the onions 15 minutes or until partially soft. Remove with a slotted spoon.
- Preheat oven to 200°C/400°F.
- Cut onions in half and, working with a melon baller or small spoon, scoop out all but the outer 2-3 layers, keeping ends intact.
- Chop the onion finely and the eggplant coarsely; press the garlic.
- In a medium frying pan, heat the 3 TBS oil and fry the onion, eggplant and garlic 5 minutes or until starting to get soft.
- Add the chopped tomato, pine nuts and seasonings.
- Continue cooking until relatively soft but not mushy, and all liquid has evaporated.
- Remove from heat and stir in cheese.
- Place onion "cups" in a high-sided baking pan, slicing as little off the bottoms as you can in order for them to stand upright.
- Fill with mixture and bake 15-20 minutes until hot and browned.
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