Vegetarian Stuffed Eggplant Recipe
Ingredients
| Eggplants | 2 Medium, pounded | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Carrots | 2 Medium, shredded | |
| Cooked brown rice | 2 Cup (16 tbs) | |
| 1/2 cup raisins or currants | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| 2 tablespoons chopped fresh mint or 1 tablespoon dried mint | ||
| Lemon juice | 1 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Plain yogurt | 2 Cup (16 tbs) | |
Directions
Halve eggplants lengthwise.
In large deep skillet, bring 1/2" water to a boil.
Add eggplant halves, cut sides down.
Cover and simmer about 10 minutes or until just tender.
Remove with tongs.
When cool enough to handle, scoop out pulp, leaving 1/2" shell.
Chop pulp.
Heat oil in skillet over mediumheat.
Add eggplant pulp, onion and garlic.
Cook 3 to 5 minutes until onion is tender.
Stir in remaining ingredients except yogurt and cook 5 minutes, stirring often to blend flavors.
Remove from heat, spoon into eggplant shells.
Serve at room temperature with chilled yogurt on top.
In large deep skillet, bring 1/2" water to a boil.
Add eggplant halves, cut sides down.
Cover and simmer about 10 minutes or until just tender.
Remove with tongs.
When cool enough to handle, scoop out pulp, leaving 1/2" shell.
Chop pulp.
Heat oil in skillet over mediumheat.
Add eggplant pulp, onion and garlic.
Cook 3 to 5 minutes until onion is tender.
Stir in remaining ingredients except yogurt and cook 5 minutes, stirring often to blend flavors.
Remove from heat, spoon into eggplant shells.
Serve at room temperature with chilled yogurt on top.
Chef
