Stuffed Eggplant

Recipe Ingredients

4 teaspoons	20ml	Eggplants (medium)
2 teaspoons	10ml	Onions (medium)
1 1/4 lbs	567g / 20oz	Tomatoes
3 tablespoons	45ml	Olive oil
2		Garlic cloves - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4		Cinnamon stick
1		Bay leaf
1 tablespoon	15ml	Chopped parsley
1/2 cup	46g / 1.6oz	Chopped almonds

Recipe Instructions

Roast eggplants in a preheated oven at 400 degrees for about 10 minutes, turning frequently. Pull off the skins, halve the eggplants lengthwise, carefully scoop out and reserve most of the flesh, leaving a 3/4-inch-thick shell.

Slice the onions and separate into rings. Peel, quarter, seed, and dice the tomatoes.

Heat 2 teaspoons of the olive oil in a saucepan, and saute the onions and garlic. Add the tomatoes. Season with salt and pepper, then add the cinnamon stick and bay leaf, and cook for 5 minutes.

Coarsely dice the eggplant flesh, add to the saucepan, and cook for another 5 minutes. Remove and discard the bay leaf and cinnamon stick. Add the parsley and almonds. Use this mixture to stuff the eggplant shells.

Arrange the stuffed eggplants in an oiled casserole and drizzle with the remaining oil. Bake in a preheated oven at 350 degrees for 15 to 20 minutes, or until the eggplant shells are tender.

This recipe yields 4 servings.

Source:
Cookbook Digest, Nov/Dec, 1999

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