MEDITERRANEAN STUFFED EGGPLANT HALVES

Mediterranean Stuffed Eggplant Halves image

Provided by Matt Lee And Ted Lee

Time 45m

Yield 6 servings

Number Of Ingredients 12

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Ingredients

3 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 medium (about 3/4 pound) eggplants
1/2 teaspoon cinnamon
1/3 cup raisins, preferably golden
Juice of two large lemons
6 tablespoons mint, chopped
6 tablespoons parsley, chopped
4 shakes Worcestershire sauce
8 ounces ricotta salata, in 1/4-inch dice
Salt and ground pepper to taste

Steps:

Preheat oven to 325 degrees. In a skillet, heat olive oil over medium-low heat, add onions and garlic. Sweat, covered, for five minutes, stirring occasionally.
Cut eggplants in half crosswise so that each half is of roughly equal volume. Carefully trim ends, if necessary, so that each half stands upright. Scoop out eggplant with a spoon, leaving a 1/4-inch shell. Reserve shells. Chop eggplant flesh coarsely.
Add eggplant, cinnamon, raisins and lemon juice to skillet with onions. Cover, and cook for 7 minutes, stirring occasionally.
Take skillet off flame, allow to rest for a minute, and then gently fold in mint, parsley, Worcestershire and cheese. (If ricotta salata is not available, cheeses like feta or mozzarella may be substituted.) Add salt and pepper to taste. Spoon the mixture loosely into eggplant shells, and arrange upright on a lightly greased baking sheet. Bake in a 325-degree oven for 10 minutes. Let cool on a rack, then wrap each in plastic wrap and refrigerate.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 930 milligrams, Sugar 17 grams