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    You are in: Home / Recipes / Sicilian Stuffed Eggplant Recipe
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    Sicilian Stuffed Eggplant

    Sicilian Stuffed Eggplant. Photo by Debbwl

    1/2 Photos of Sicilian Stuffed Eggplant

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    30 mins

    55 mins

    Nancy's Pantry's Note:

    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!

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    Units: US | Metric


    1. 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 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
    2. 2
      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.
    3. 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.

    Ratings & Reviews:

    • on March 11, 2012


      Really unusual combination of flavors, with the saltiness of the Parmesan against the sweetness of the raisins. I used sliced almonds instead of pine-nuts, and the eggplants were a little smaller than called for -- more like just over 1 pound each. I did find that it needed to cook a little longer in order for the shell to be soft enough, but that may be my oven as much as anything else. Served it as a vegetarian entree along with a green salad: quite satisfying!

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    • on October 07, 2011


      Was pleasantly surprised by how much flavor this delightful side held. The parmesan cheese, pine nuts and raisins are all perfectly balanced. I made using a red onion and Italian seasoned breadcrumbs as I had some on hand. I have tucked this tasty side away to be made again, thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sicilian Stuffed Eggplant

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 376.3
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 3.2 g
    Cholesterol 5.5 mg
    Sodium 1110.7 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 10.5 g
    Sugars 19.5 g
    Protein 9.6 g

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