Mediterranean Stuffed Eggplant Halves
Published July 30, 2002
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 medium (about ¾ pound) eggplants
½ teaspoon cinnamon
⅓ cup raisins, preferably golden
Juice of two large lemons
6 tablespoons mint, chopped
6 tablespoons parsley, chopped
4 shakes Worcestershire sauce
8 ounces ricotta salata, in ¼-inch dice
Salt and ground pepper to taste
Nutritional analysis per serving (6 servings)
31 grams carbs; 19 milligrams cholesterol; 249 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 11 grams fiber; 930 milligrams sodium; 8 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. In a skillet, heat olive oil over medium-low heat, add onions and garlic. Sweat, covered, for five minutes, stirring occasionally.
- Step 2
Cut eggplants in half crosswise so that each half is of roughly equal volume. Carefully trim ends, if necessary, so that each half stands upright. Scoop out eggplant with a spoon, leaving a ¼-inch shell. Reserve shells. Chop eggplant flesh coarsely.
- Step 3
Add eggplant, cinnamon, raisins and lemon juice to skillet with onions. Cover, and cook for 7 minutes, stirring occasionally.
- Step 4
Take skillet off flame, allow to rest for a minute, and then gently fold in mint, parsley, Worcestershire and cheese. (If ricotta salata is not available, cheeses like feta or mozzarella may be substituted.) Add salt and pepper to taste. Spoon the mixture loosely into eggplant shells, and arrange upright on a lightly greased baking sheet. Bake in a 325-degree oven for 10 minutes. Let cool on a rack, then wrap each in plastic wrap and refrigerate.
The eggplant shells will not be thoroughly cooked, and are not meant to be eaten.
Private Notes
Comments
2 eggplants not 3. 1 can chickpeas. Use feta for the cheese. Add pistachios
Really good! Greater than the sum of its parts. Made using one good-sized globe eggplant (scaling other ingredients to about 2/3). Used feta, added pistacchi, as someone kindly suggested. Baked for 15 min. A few hours in the fridge was time well spent. Next time for guests!
Bake shells in Pyrex dish with 1/4’ water in pan for 20” while making filling. Add pine nuts to recipe.
2 eggplants not 3. 1 can chickpeas. Use feta for the cheese. Add pistachios