Roasted Eggplant with Onion Stuffing
Recipe Link: http://www.bignetwork.com Ingredients:
1 large Eggplant
1 large Onion
1/4 cup Parsley
3 Tablespoons Butter
Salt and Pepper to taste
3 Tablespoons Lemon Juice
Halve the eggplant lengthwise. Scoop out its center, leaving about a half-inch wall all around; reserve both shells.
Place the scooped-out eggplant flesh in a medium-sized mixing bowl. Chop the onion and add it to the bowl; mince the parsley, and toss all together.
In a large skillet over medium heat, melt the butter and saute the vegetables in it until they are tender. Season with salt and pepper, and stir in the lemon juice.
Now we get to the outdoor part: On a large, double layer of sturdy aluminum foil, lay out the reserved eggplant shells, open sides up. Carefully spoon the sauteed veggie stuffing in the cavities, put the stuffed shells back together, and seal the foil very well around them.
Place the eggplant packets on hot coals (or the equivalent). Roast for half an hour, or until the vegetable feels soft when you squeeze it a little. Be sure not to puncture the foil, though!
When done, cut in large chunks to serve.
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