Ingredients
-
3
-
2
-
4
-
2
-
3
-
3
-
3/4
-
2 1/4
-
1 1/4
-
1 1/4
-
-
-
-
-
Directions
Nutty Stuffed Eggplant,These individual-serving entres can be made ahead, and then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness.,These individual-serving entres can be made ahead, and then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness.
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Steps
|
1
Done
|
Halve Eggplants Lengthwise, and Scoop Out Flesh and Seeds, Leaving 1/2-Inch-Thick Edges on Eggplants Shells. Cut Scooped-Out Flesh Into 1/2-Inch Pieces. |
|
2
Done
|
Sprinkle Eggplant Pieces and Inside of Eggplant Shells With Salt. Let Stand 25 to 30 Minutes. Rinse Eggplant Shells and Pieces in Cold Water, and Pat Dry. |
|
3
Done
|
Bring Large Pot of Salted Water to a Boil. Drop Eggplant Shells in Water, and Simmer 5 to 8 Minutes, or Until Barely Tender When Pierced With Fork. Drain in Colander, Cool, and Pat Dry. |
|
4
Done
|
Meanwhile, Heat 1 Tablespoon Olive Oil in Large Skillet Over Medium-High Heat. Saut Onions 3 Minutes, or Until Translucent, Add Garlic and Saut One More Minute. |
|
5
Done
|
Add the Eggplant Pieces, Tomatoes, Walnuts, Cinnamon, Chili Powder, Cumin, and 1/4 Cup Water. Season to Taste With Salt and Pepper. |
|
6
Done
|
Cook 8 Minutes, or Until Vegetables Are Softened and Browned, Stirring Occasionally. (sometimes If It Looks Way to Moist from Over Juice Tomatoes I Will Add a 1/4 Cup Bread Crumbs, the Other 1/4 Cup Is For the Toping). |
|
7
Done
|
Preheat Oven to Broil. |
|
8
Done
|
Toss Breadcrumbs With 4 Teaspoons Olive Oil in Bowl and Set Aside. |
|
9
Done
|
Brush Each Eggplant Shell With 1/2 Teaspoon Oil, and Place Cut-Side Up on Baking Sheet. Broil 5 Minutes, or Until Tender and Starting to Brown. Reduce Oven Heat to 375f. |
|
10
Done
|
Divide Filling Among Eggplant Shells. Sprinkle Each Stuffed Eggplant With Breadcrumb Mixture, and Top With Feta Cheese. Bake 35 Minutes, or Until Heated Through and Browned on Top. |
