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!"
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Debbwl photo by Debbwl
Ready In:
1hr 25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. 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!
     
  2. 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.
     
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Tweaks

  1. 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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