SICILIAN STUFFED EGGPLANT
This recipe is really delicious as a side or as a vegetarian entree. Recipe is from Woman's Day.
Provided by Daily Inspiration S
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 tsp. salt into the eggplant shells and invert on paper towels while preparing the filling.
- 2. Heat oven to 350 degrees F. Make the filling by coarsely chopping the reserved eggplant. In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the onion, garlic and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13 x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tbsp. of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
- 3. Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.
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Rao sajid Sajid
[email protected]I would make this recipe again.
ReeseDropEmOff
[email protected]This recipe is a bit time-consuming, but it's worth it.
AAYAN F F
[email protected]I'm not a big fan of eggplant, but I loved this recipe!
Robertson Lincoln
[email protected]This is one of my favorite eggplant recipes.
Fawad Tawad
[email protected]I would recommend this recipe to anyone who loves eggplant.
Emmanuella Amankwah
[email protected]This dish is perfect for a special occasion.
Zaydan Mohammad
[email protected]This recipe is a keeper! I will definitely be making this again.
Brittani Munoz
[email protected]The eggplant was a bit undercooked for my taste, but the filling was delicious.
Mohammad Tushar Imran
[email protected]This recipe was a bit too salty for my taste.
Benjamin Ayanlowo
[email protected]I loved the combination of flavors in this dish. The eggplant was tender and the filling was cheesy and flavorful.
Nelicy Bandeira
[email protected]Delicious!
Edna lee Burge
[email protected]This recipe was easy to follow and the eggplant turned out perfectly. The filling was delicious and flavorful. I will definitely be making this again.
Mummy Cindy
[email protected]I followed the recipe exactly and the eggplant came out overcooked and mushy. The filling was also bland. I'm not sure what went wrong.
Sabina Shrestha
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it! The eggplant was perfectly cooked and the filling was delicious. I will definitely be making this again for special occasions.
Rosie Wells
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggplant is always cooked perfectly and the filling is always delicious. I love that it's a relatively easy recipe to make, but it looks and tastes like it took hours to prepare
Justin Aaron
[email protected]This Sicilian stuffed eggplant recipe was a hit! The eggplant was tender and flavorful, and the filling was cheesy and delicious. I loved the combination of flavors and textures. I will definitely be making this again.