Stuffed Eggplant (version IX)
2 medium eggplants
Cut the eggplants in half lengthwise and make lengthwise slits into the flesh of each half, cutting deeply but not through the skins. Sprinkle a teaspoon of salt on the eggplant halves, allowing the salt to fall into the slits. Then place the eggplant halves, cut sides down, on a colander. Set aside for at least thirty minutes to release any bitterness.
1 1/4 teaspoons salt
2 tablespoons cashews, chopped
2 tablespoons olive oil
1 cup finely chopped onions
3 cloves garlic, minced
4 plum tomatoes, chopped
1/3 cup raisins
1 tablespoon drained capers
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley
1/2 teaspoon red wine vinegar
In a medium frying pan over medium heat, toast the cashew pieces until golden brown. Then remove from the pan and set aside. Heat 1 tablespoon of olive oil in the same frying pan over medium heat. Sauté the onions and garlic until the onions are golden (about five minutes). Stir in the tomatoes, raisins, capers, pepper, and remaining salt. Cover and cook, stirring often until tomatoes soften (about 10-12 minutes).
Preheat the oven to 350 degrees. Lightly oil a baking sheet. Add two tablespoons of parsley, the rest of oil, cashew nuts, and vinegar to mixture in frying pan and stir until well blended. Squeeze any moisture from the eggplants. Spread the mixture over the top of the eggplants and bake for 45 minutes.
Sprinkle with the rest of the parsley and serve.
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