Individual Stuffed Eggplant

Imam Bayildi

(2 votes)

2 small eggplants (about 2 by 4 inches)
1 teaspoon salt
1/4 cup vegetable oil
3 tablespoons olive oil
1/2 teaspoon black pepper
pinch cinnamon
1 onion, finely diced
1/2 green pepper, cut into thin strips
3 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons currants or raisins
1/4 cup toasted pine nuts
1 tomato, sliced
few sprigs fresh parsley, chopped

Preheat oven to 400°.

Baking sheet greased lightly with vegetable oil.

Partially slice the eggplants lengthwise, without separating them, so they fan open, butterfly-like, skin-side down. Salt the flesh, and let stand for 10 minutes. Rinse them and pat dry.

In a large frying pan, heat vegetable oil over high heat until it's just about to smoke. Add the eggplants, flesh-side down - carefully' they'll sputter, so you may want to use a frying screen. Reduce heat to medium-high and fry for 2 minutes, until golden brown. Turn - again, carefully; more splutter - and fry the skin side for another 2 minutes. Remove from pan and set on paper towels to drain excess oil.

Discard any leftover oil from frying pan. Add olive oil and return to medium-high heat. Add black pepper and cinnamon and stir-fry for 30 seconds. Add diced onion and cook, stirring, for 2 minutes until the onion wilts. Add green pepper strips and stir-fry for 1 minute. Reduce heat to medium and add minced garlic, oregano and currants. Stir-fry for 2 minutes and remove from heat.

Spread the fried eggplants, skin-side down on baking sheet. Sprinkle the pine nuts evenly over the eggplants. Top evenly with the fried onion mixture and then the tomato slices. (This recipe can now wait for up to 1 hour, uncovered).

Bake the stuffed eggplants for 20 to 25 minutes until the tomatoes have baked down and everything looks shiny. Remove from oven and lift the eggplants carefully (to avoid breaking them) onto a serving platter. Garnish with chopped parsley and serve.


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