Stuffed Miniature Eggplants

• 4 miniature eggplants (1 pound), cooked as in Micro Tip
• Scant 1/4 cup long-grain white rice
• 1 small onion, peeled and chopped fine ( 1/3 cup)
• 1/2 cup loosely packed parsley leaves, chopped fine
• 1/4 cup loosely packed fresh mint leaves, chopped fine
• 3 ounces calamata olives ( 1/2 cup), pitted and coarsely chopped
• 1/2 cup boxed strained tomatoes, or canned puree
• Grated zest of 1 lemon (about 2 teaspoons)
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• Scant 1/4 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• Freshly ground black pepper

1. While eggplants are cooking, place rice in a small saucepan with 1/2 cup water.
2. Bring to a boil on the stove.
3. Reduce to a simmer.
4. Cover and cook for 8 minutes, until half cooked.
5. Drain.
6. When eggplants are cool enough to handle, cut in half lengthwise.
7. With a small knife, gently scrape out flesh, being careful not to tear the skin.
8. Reserve shells.
9. Coarsely chop flesh.
10. In a medium bowl, combine eggplant flesh with rice and remaining ingredients.
11. Divide filling evenly among the eggplant shells.
12. Place in a 13-by-9-by-2-inch oval dish.
13. Cover tightly with microwave plastic wrap.
14. Cook at 100 percent power in a high-power oven for 18 minutes.
15. Prick plastic to release steam.
16. Remove from oven and uncover.
17. Serve hot or at room temperature.

eggplants, longgrain white rice, onion, parsley, mint, calamata olives, tomatoes, lemon, lemon juice, olive oil, ground cinnamon, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3372 (may not work)