Stuffed Eggplant


{googleAds}

<div style="float:left">
<SCRIPT SRC="http://g.admedia.com/banner.php?type=graphical&pid=2036944&size=300x250&page_url=[ENCODED_PAGE_URL]" TYPE="text/javascript" ></SCRIPT>
</div>
{/googleAds} How To Prepare: Cut the eggplants in half lengthwise and make 6 lengthwise slits into the 'flesh' of each half cutting deeply but not through the skin. Sprinkle 1 teaspoon of the salt on the eggplant halves allowing salt to fall into the slits. Then place the eggplant halves cut side down in a colander. Set aside at least 30 minutes to release any bitterness.

In a medium frying pan over medium heat toast the cashew pieces until golden brown then remove from the pan and set aside.

Heat 1 tablespoon of the olive  oil in the same frying pan over medium heat. Saute the onions and garlic until the onions are golden about 5 minutes. Stir in the tomatoes, raisins, capers, pepper and remaining salt. Cover and cook stirring often until tomatoes soften 10 to 12 minutes.

Preheat the oven to 350 degrees. Lightly oil a baking sheet.
Add 2 tablespoon parsley, the rest of the oil the cashew nuts and the vinegar to the mixture in the flying pan and stir until well blender.

Squeeze any moisture from the eggplants. Spread the mixture over the top of the eggplant and bake for 45 minutes. Sprinkle with the rest of the parsley and serve.

Preparation time: 1 hour.
Baking time: 45 minutes.

 


Mediabharti