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Stuffed Eggplant




Source of Recipe


Marla


List of Ingredients




Stuffed Eggplant


4 medium eggplants
2 medium white onions
1-1/4 pounds tomatoes
3 tablespoons olive oil
2 garlic cloves crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cinnamon stick
1 bay leaf
1 tablespoon chopped parsley
1/2 cup chopped almonds

Recipe




Preheat oven to 400.

Roast eggplants for about 10 minutes turning
frequently. Pull off the skins then halve eggplants lengthwise and carefully scoop out and reserve most of the flesh leaving a 3/4" thick shell. Slice the onions and separate into rings. Peel, quarter, seed and dice tomatoes.

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

Coarsely dice the eggplant flesh and add to the saucepan then cook for another 5 minutes. Remove and discard bay leaf and cinnamon stick. Add parsley and almonds then stuff eggplant shells with mixture. Arrange stuffed eggplants in an oiled casserole and drizzle with the remaining oil and bake at 350 for 20 minutes.