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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I love eggplant and I was drawn to this recipe because of the different combination of flavors. I haven't tried it yet but I plan on making this very soon. This comes courtesy of . Ingredients:
3 tbsp olive oil |
2 medium onions, chopped |
3 cloves of garlic, minced |
3 medium eggplants |
1/2 tsp cinnamon |
1/3 cup golden raisins |
juice of 2 large lemons |
6 tbsp fresh mint, minced |
4 to 5 dashes worcestershire sauce |
1 cup diced or shredded mozzarella |
salt and ground black pepper, to taste |
Directions:
1. Preheat oven to 325 degrees.
2. In a large skillet, heat olive oil over medium-low heat, add onions and garlic.
3. Cook, covered, for 5 minutes, stirring occasionally. Soften, don't brown.
4. Cut eggplants in half, crosswise. Trim the ends slightly to allow them to stand up.
5. Scoop out eggplant with a spoon, leaving a 1/4-inch layer of shell. Set aside empty skins.
6. Chop the removed eggplant coarsely.
7. Add eggplant, cinnamon, raisins and lemon juice to the skillet with the onions and garlic mixture.
8. Cover and cook for 7 minutes. stirring occasionally.
9. Remove from heat for a minute or so, then fold in the mint, parsley, Worcestershire and cheese. Add the salt and pepper, to taste.
10. Spoon the mixture loosely into the eggplant shells, and arrange upright on a lightly greased baking sheet.
11. Bake for 10 minutes.
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