Athenian Stuffed Eggplant
Eggplant is a versatile vegetable. It is one of the vegetables that lends itself beautifully to any kind of cuisine. It can be prepared anywhere from the most simple fashion to an elaborate gourmet dish. However, one thing is guaranteed in that the taste is never compromised any which way you make it. This Athenian recipe will produce a dish that is beautiful, healthy, delicious and unique. Great for a party or to impress your guests. If you skip the cheese, this dish becomes a great Vegan dish too.
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RECIPE :
Athenian Stuffed Eggplant
This Athenian recipe will produce a dish that is beautiful, healthy, delicious and unique. Great for a party or to impress your guests. If you skip the cheese, this dish becomes a great Vegan dish too.
Ingredients
- 1 large Eggplant
- 1 small Onion finely chopped
- 1 Tomato finely chopped
- 1 tsp Oregano
- 1 tsp Ground Black Pepper
- ¼ cup Elbow Macaroni cooked according to package directions
- 1 tsp Salt
- ¼ cup Raisins
- 1 cup Grated Cheese Monterey Jack or Mozzarella
- ¼ cup Oil Olive, Avocado, Canola, Other
Instructions
Prepare Eggplant Shells
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Cut the eggplant in half, lengthwise. Leaving about 1/4 inch shell around and at the bottom, with a paring knife and a spoon, carefully remove the pulp, little by little. Be careful not to cut too deep. Make small shallow cuts gradually, and remove the pulp with the spoon. Chop the scooped out eggplant pulp as finely as possible.
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You can use one of the following two methods to soften the eggplant shells before baking them.
Cook Eggplant - Method 1
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Method 1. Sprinkle the eggplants shells with a little salt. Steam them in a steamer, or in some other way, for about 3, 4 minutes or until the eggplant appears partially cooked. Do not overcook. After steaming, the shells should be softer but firm. We just want to soften them before baking.
Cook Eggplant - Method 2
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Method 2. If you didn't use Method 1 above, follow the steps here.
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a) Place a large fry pan on low heat. Spread 3 or 4 tablespoons of cooking oil in the pan. Place the eggplant shells in the center. Sprinkle the shells with a little salt. Cover the pan completely and cook for 1 minute.
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(b) With a large spatula, carefully turn over the eggplant shells on the pan. Cover the pan completely and cook for 1 minute.
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(c) Repeat step b above, 2 or 3 more times, until the eggplant shells look soft but still firm.
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Do not overcook or burn the eggplant. We just want to soften them before baking.
Bake Eggplant
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Place the eggplant shells on a baking pan suitable for a conventional oven at 375 degrees, and set aside.
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Preheat the oven to 375 degrees.
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Place a fry pan on medium heat. Add 4 tablespoons of oil. Add the onion and cook for 2 minutes, or until it is soft but not browned.
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Add the chopped eggplant pulp to the pan and half a teaspoon salt. Cook for 3 more minutes, or until eggplant is cooked. Add the tomatoes, oregano, black pepper, half a teaspoon salt and raisins. Lower the heat and cook for 3 minutes.
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Remove the pan from heat. Drain the macaroni and add it to the pan. Stir well.
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Add 1/2 cup grated cheese. Mix.
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Spoon the mixture into the eggplant shells.
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Sprinkle with the remaining 1/2 cup of grated cheese.
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Place the baking pan in the oven and bake for 20 minutes.
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Serve hot on a bed of cooked rice, or as a side dish with any main dish.
