Mediterranean Stuffed Eggplant Halves Recipe

Name: Mediterranean Stuffed Eggplant Halves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 medium onions, chopped; 3 cloves garlic, minced; 3 medium (about 3/4 pound) eggplants; 1/2 teaspoon cinnamon; ⅓ cup raisins, preferably golden; Juice of two large lemons; 6 tablespoons mint, chopped; 6 tablespoons parsley, chopped; 4 shakes Worcestershire sauce; 8 ounces ricotta salata, in 1/4-inch dice; Salt and ground pepper to taste

Servings: persons

3 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 medium (about 3/4 pound) eggplants
1/2 teaspoon cinnamon
⅓ cup raisins, preferably golden
Juice of two large lemons
6 tablespoons mint, chopped
6 tablespoons parsley, chopped
4 shakes Worcestershire sauce
8 ounces ricotta salata, in 1/4-inch dice
Salt and ground pepper to taste

1
Preheat oven to 325 degrees.
2
In a skillet, heat olive oil over medium-low heat, add onions and garlic.
3
Sweat, covered, for five minutes, stirring occasionally.
4
Cut eggplants in half crosswise so that each half is of roughly equal volume.
5
Carefully trim ends, if necessary, so that each half stands upright.
6
Scoop out eggplant with a spoon, leaving a 1/4-inch shell.
7
Reserve shells.
8
Chop eggplant flesh coarsely.
9
Add eggplant, cinnamon, raisins and lemon juice to skillet with onions.
10
Cover, and cook for 7 minutes, stirring occasionally.
11
Take skillet off flame, allow to rest for a minute, and then gently fold in mint, parsley, Worcestershire and cheese.
12
(If ricotta salata is not available, cheeses like feta or mozzarella may be substituted.)
13
Add salt and pepper to taste.
14
Spoon the mixture loosely into eggplant shells, and arrange upright on a lightly greased baking sheet.
15
Bake in a 325-degree oven for 10 minutes.
16
Let cool on a rack, then wrap each in plastic wrap and refrigerate.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 medium onions, chopped, 3 cloves garlic, minced, 3 medium (about 3/4 pound) eggplants, and more.

Yes, Mediterranean Stuffed Eggplant Halves falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Stuffed Eggplant Halves

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