Mediterranean Eggplant (version II)
2 small eggplants
Wrap the eggplant in foil and bake in an oven preheated to 350° F for 20 min. or until softened. Allow to cool.
2 tablespoons margarine
1 small onion, finely chopped
1 clove garlic, crushed
2 tomatoes, skinned
2/3 cup long-grain rice, cooked
2 teaspoons fresh marjoram, chopped
pinch of cinnamon
salt and freshly ground black pepper
Cut the eggplant in half lengthwise then using a serrated teaspoon or grapefruit knife, carefully scoop out the pulp (do not discard) leaving a 1/2 inch border to form a shell.
Melt the margarine in a skillet and gently sauté the onion and garlic until they are soft. Chop the eggplant pulp roughly and stir into the skillet along with the onions. Cover and cook about 5 min.
Quarter the tomatoes, remove and discard the seeds. Chop the tomato flesh roughly and stir into the cooked eggplant and onion mixture, along with the cooked rice, marjoram, and cinnamon. Season with salt and pepper.
Carefully pile the rice filling into the eggplant shells and arrange them in an ovenproof dish or on a baking tray. Cover with foil.
Return to the oven and bake 20 min. Serve hot, garnish with a little finely chopped parsley if desired.
Click Here to Comment on This Recipe
Alternate Versions of This Recipe: