Eggplant Stuffed with Pilaf and Raisins
1 medium-size eggplant
Slice 1-inch off stem end of eggplant to make a lid, then, using a sharp knife, hollow out eggplant, leaving a shell 1/2-inch thick; sprinkle inside lightly with salt.
1 to 1-1/2 teaspoon salt
1 medium-size yellow onion, peeled and chopped fine
2 tablespoons olive oil
2 tablespoons water
1-1/4 cups rice pilaf
1/4 cup seedless raisins
1/8 teaspoon pepper
1 teaspoon minced fresh dill or 1/2 teaspoon dried dill
1 teaspoon minced parsley
Chop flesh medium fine. sauté onion in the oil 8 to 10 minutes over moderately high heat until golden, add chopped eggplant, and stir-fry 2 to 3 minutes. Add water, cover, and simmer over lowest heat 10 to 15 minutes until eggplant is tender. Mix with pilaf and remaining ingredients, fill eggplant shell, and cover with stem lid.
Stand eggplant upright in a deep kettle, pour in water to a depth of 3 inches, cover, and simmer about 45 minutes until fork tender. Check pot occasionally to see that eggplant isn't slipping from its upright position. Lift eggplant from water, cut into wedges, and serve.
Yield: 4 servings
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