Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
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4 sm Eggplants, Japanese
2 ts Olive oil
2 Garlic cloves -- finely minced
1 lg Onion -- diced
2 lg Tomatoes, ripe -- peeled and
-chopped
Salt
Pepper
1 tb Parsley -- chopped
Rinse eggplants and cut in half lengthwise; do not
peel. With sharp knife, score out sides of eggplant.
In large saucepan, add 2 inches water and eggplant,
cut-sides down; place over high heat and bring to a
boil. Reduce heat to medium; cover and steam about 10
minutes or until flesh softens. Remove eggplant;
carefully scoop out as much flesh as possible from
each half, being careful not to pierce skin. Dice
eggplant flesh and set aside.
Preheat oven to 325. Grease a 12- by 8-inch baking
dish. In medium sized saucepan over medium heat, heat
oil. Add garlic, diced eggplant, onion and tomato;
season with salt and pepper to taste. Cook 2 to 3
minutes, or until onion is softened, stirring often;
stir in chopped parsley. Pile mixture into eggplant
shells, mounding slightly. Place shells in prepared
baking dish. Bake 20 to 30 minutes, or until heated.
Serve warm or at room temperature.
