Recipe by Prose
These are nutritious and absolutely delicious. They are a bit time-consuming to make, but they freeze quite nicely.
Top Review by Suse40
I probably did not simmer the eggplant enough at first, as it was still tough after scooping, filling and baking. I baked an extra 30 mins to cook the shell more. The filling was delicious and a nice change from marinara-based sauces. I did add a few red pepper flakes and a touch of fresh basil to kick up the flavor. Also added a few tiny grape tomatoes that I had on hand. I wish I had a sprinkle of feta cheese to add to it as well. As suggested, I made two whole eggplants, and put one in the freezer for later this winter!
- 3 medium eggplants, sliced lengthwise
- 3 tablespoons canola oil
- 1 medium vidalia onion, chopped
- 3 small garlic cloves, pressed
- 3 small carrots, shredded
- 3 cups brown rice, cooked
- 1⁄2 cup golden raisins or 1⁄2 cup currants
- 1⁄2 cup chopped walnuts
- 2 tablespoons of fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
Directions See How It's Made
- Simmer eggplant halves face down in a little water about 10 minutes until soft.
- Cool and scoop out pulp leaving 1/2 inch shell.
- Heat oil in skillet and add pulp, onion, and garlic. Cook about 5 minutes then add remaining ingredients. Cook 5 more minutes.
- Spoon mixture into shells. At this point, they can be wrapped and frozen for later, or bake at 350 degrees F about 20 minutes. Serve with plain yogurt, if desired.