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