Stuffed Eggplant

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Stuffed Eggplant

 

1 medium sized eggplant

1-1/2 tsp. salt

1 medium size yellow onion, peeled and chopped fine

2 TB extra virgin olive oil

2 TB water

1-1/4 cups prepared rice pilaf

1/4 cup seedless raisins

1/8 tsp. pepper

1 tsp. minced fresh dill or 1/2 tsp. dried

1 tsp. minced parsley

 

Slice 1 inch off stem end of eggplant to make a lid, then, using a sharp

knife, hollow out

the eggplant, leaving a shell 1/2 inch thick; sprinkle inside lightly with

salt. 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 rice pilaf, raisins, pepper,

dill, and parsley.

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.