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!
- 2 eggplants (small to medium size - 1 1/2 lbs. each)
- 1 1⁄2 teaspoons salt
- 3 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 tablespoon fresh garlic, minced
- 2⁄3 cup breadcrumbs (packaged, plain)
- 1⁄2 cup golden raisin
- 1⁄4 cup pine nuts (or slivered almonds)
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 cup fresh parsley, minced
- 2 tablespoons fresh lemon juice
- 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.