STUFFED MINIATURE EGGPLANTS

Stuffed Miniature Eggplants image

Provided by Barbara Kafka

Time 38m

Yield 8 first-course servings

Number Of Ingredients 13

Ingredients

4 miniature eggplants (1 pound), cooked as in Micro Tip
Scant 1/4 cup long-grain white rice
1 small onion, peeled and chopped fine ( 1/3 cup)
1/2 cup loosely packed parsley leaves, chopped fine
1/4 cup loosely packed fresh mint leaves, chopped fine
3 ounces calamata olives ( 1/2 cup), pitted and coarsely chopped
1/2 cup boxed strained tomatoes, or canned puree
Grated zest of 1 lemon (about 2 teaspoons)
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Scant 1/4 teaspoon ground cinnamon
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

While eggplants are cooking, place rice in a small saucepan with 1/2 cup water. Bring to a boil on the stove. Reduce to a simmer. Cover and cook for 8 minutes, until half cooked. Drain.
When eggplants are cool enough to handle, cut in half lengthwise. With a small knife, gently scrape out flesh, being careful not to tear the skin. Reserve shells. Coarsely chop flesh.
In a medium bowl, combine eggplant flesh with rice and remaining ingredients. Divide filling evenly among the eggplant shells.
Place in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 18 minutes. Prick plastic to release steam.
Remove from oven and uncover. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 227 milligrams, Sugar 2 grams