Stuffed Baby Eggplants
Instructions:
- These “boats†capture the flavors of sunny Greece, with feta, olives, and mint.
- 6 small Italian eggplants (8 ounces each)
- 3 tablespoons olive oil
- 1 cup long-grain white rice
- 11â„4 teaspoons salt
- 1 medium red onion, coarsely chopped
- 1 medium red pepper, cut into 1â„4-inch dice
- 1 garlic clove, minced
- 1â„2 teaspoon dried mint
- 1â„4 teaspoon coarsely ground black pepper
- 1 tablespoon fresh lemon juice
- 2 ounces feta cheese, crumbled (1â„2 cup)
- 6 large pitted green olives, coarsely chopped lemon wedges
- Preheat oven to 450°F.Cut each eggplant lengthwise in half. Rub cut sides of eggplants with 2 tablespoons olive oil. Place eggplants, cut side down, in 151â„2" by 101â„2" jelly-roll pan and bake 20 to 25 minutes until tender. Remove jelly-roll pan with eggplants from oven.Turn oven control to 400°F.
- While eggplants are baking, in 2-quart saucepan, heat rice, 1â„2 teaspoon salt, and 2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 15 to 18 minutes, until rice is tender and liquid is absorbed.
- With spoon, gently scoop out most of the flesh from each eggplant half, leaving about 1â„4-inch-thick shell. Coarsely chop eggplant flesh and spoon into bowl. Sprinkle eggplant shells with 1â„4 teaspoon salt. Set eggplant flesh and shells aside.
- In nonstick 12-inch skillet, heat remaining 1 tablespoon olive oil over mediumheat until hot.Add onion and red pepper and cook until vegetables are tender, about 10minutes, stirring frequently.Add garlic,mint, black pepper, and remaining 1â„2 teaspoon salt; cook 1 minute longer. Stir in eggplant flesh and cook 5 to 10 minutes, stirring often. Stir in lemon juice.
- Spoon rice into eggplant shells; top with eggplant mixture. Return to same jelly-roll pan. Sprinkle feta cheese and chopped olives over filled eggplants. Bake 10 minutes or until heated through. Serve with lemon wedges
- P R E P 30 minutes
- C O O K 35 minutes
- MA K E S 6 main-dish servings