Sicilian Stuffed Eggplant
By
Daily Inspiration S
@DailyInspiration
6
This recipe is really delicious as a side or as a vegetarian entree. Recipe is from Woman's Day.
Ingredients
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2eggplants (small to medium - 1 1/2 lbs. each)
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1 1/2 tspsalt
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3 Tbspolive oil
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1 conion, finely chopped
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1 Tbspfresh garlic, minced
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2/3 cdry plain bread crumbs
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1/2 cgolden raisins
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1/4 cpine nuts (or slivered almonds)
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1/4 cparmesan cheese, grated
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1/4 cfresh parsley, minced
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2 Tbspfresh lemon juice
How to Make Sicilian Stuffed Eggplant
- 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.
- 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.
- 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.
About Sicilian Stuffed Eggplant
Course/Dish: Other Main Dishes, Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
