Vegetarian Stuffed Eggplant |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These are nutritious and absolutely delicious. They are a bit time-consuming to make, but they freeze quite nicely. Ingredients:
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 fresh mint, chopped |
2 tablespoons fresh parsley, chopped |
2 tablespoons lemon juice |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
Directions:
1. Simmer eggplant halves face down in a little water about 10 minutes until soft.
2. Cool and scoop out pulp leaving 1/2 inch shell.
3. Heat oil in skillet and add pulp, onion, and garlic. Cook about 5 minutes then add remaining ingredients. Cook 5 more minutes.
4. 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.
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