Sicilian Stuffed Eggplant

1
Daily Inspiration S

By
@DailyInspiration

This recipe is really delicious as a side or as a vegetarian entree. Recipe is from Woman's Day.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 2
    eggplants (small to medium - 1 1/2 lbs. each)
  • 1 1/2 tsp
    salt
  • 3 Tbsp
    olive oil
  • 1 c
    onion, finely chopped
  • 1 Tbsp
    fresh garlic, minced
  • 2/3 c
    dry plain bread crumbs
  • 1/2 c
    golden raisins
  • 1/4 c
    pine nuts (or slivered almonds)
  • 1/4 c
    parmesan cheese, grated
  • 1/4 c
    fresh parsley, minced
  • 2 Tbsp
    fresh lemon juice

How to Make Sicilian Stuffed Eggplant

Step-by-Step

  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 tsp. salt into the eggplant shells and invert on paper towels while preparing the filling.
  2. Heat oven to 350 degrees F. Make the filling by coarsely chopping the reserved eggplant. In a large skillet, heat 2 tbsp. of the 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 13 x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tbsp. 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.

Printable Recipe Card

About Sicilian Stuffed Eggplant

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy




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