Vegetarian Stuffed Eggplant

• 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 of fresh mint, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

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.

eggplants, canola oil, vidalia onion, garlic, carrots, brown rice, golden raisins, walnuts, mint, fresh parsley, lemon juice, cinnamon, salt

Taken from www.food.com/recipe/vegetarian-stuffed-eggplant-219040 (may not work)