Mediterranean Stuffed Eggplant Halves

• 3 tablespoons olive oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 3 medium (about 3/4 pound) eggplants
• 1/2 teaspoon cinnamon
• 13 cup raisins, preferably golden
• Juice of two large lemons
• 6 tablespoons mint, chopped
• 6 tablespoons parsley, chopped
• 4 shakes Worcestershire sauce
• 8 ounces ricotta salata, in 1/4-inch dice
• Salt and ground pepper to taste

1. Preheat oven to 325 degrees.
2. In a skillet, heat olive oil over medium-low heat, add onions and garlic.
3. Sweat, covered, for five minutes, stirring occasionally.
4. Cut eggplants in half crosswise so that each half is of roughly equal volume.
5. Carefully trim ends, if necessary, so that each half stands upright.
6. Scoop out eggplant with a spoon, leaving a 1/4-inch shell.
7. Reserve shells.
8. Chop eggplant flesh coarsely.
9. Add eggplant, cinnamon, raisins and lemon juice to skillet with onions.
10. Cover, and cook for 7 minutes, stirring occasionally.
11. Take skillet off flame, allow to rest for a minute, and then gently fold in mint, parsley, Worcestershire and cheese.
12. (If ricotta salata is not available, cheeses like feta or mozzarella may be substituted.)
13. Add salt and pepper to taste.
14. Spoon the mixture loosely into eggplant shells, and arrange upright on a lightly greased baking sheet.
15. Bake in a 325-degree oven for 10 minutes.
16. Let cool on a rack, then wrap each in plastic wrap and refrigerate.

olive oil, onions, garlic, eggplants, cinnamon, raisins, lemons, mint, parsley, worcestershire sauce, ricotta salata, salt

Taken from cooking.nytimes.com/recipes/6362 (may not work)