SICILIAN STUFFED EGGPLANT
Another recipe from my Woman's Day cookbook. No meat in this recipe -- it combines the chopped eggplant with golden raisins, pine nuts and parmesan cheese. Sounds delicious!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
- Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of 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 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons 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.
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Anthony Ruiz
[email protected]Meh. It was okay. The eggplant was a bit mushy and the filling was bland. I wouldn't make this again.
Thomas Redwine
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning. The eggplant was also a bit dry. I would recommend adding more sauce or perhaps using a different cooking method.
Bryson Helton
[email protected]I tried this recipe last night and it was a hit with my family! The eggplant was tender and flavorful, and the filling was creamy and cheesy. The breadcrumb topping added a nice crunch. I will definitely be making this again.
Fanter Noor
[email protected]Wow! This eggplant dish was simply divine! ? The combination of flavors was on point, and the eggplant was cooked to perfection. I especially enjoyed the crispy breadcrumb topping. It added a nice textural contrast to the soft and tender eggplant. De
REHAM KHAN
[email protected]This Sicilian stuffed eggplant recipe was a fantastic culinary journey! The flavors of the eggplant, ricotta, and mozzarella cheeses blended perfectly, creating a symphony of taste in my mouth. The eggplant was cooked to perfection, tender and juicy,