Tuesday, March 26, 2013

Recipe: Stuffed Eggplants (Gluten & Dairy Free)

My husband used to tell me he didn't like eggplant.  He didn't like raisins either.  Then I made him this dish, and he no longer complains about either.  There are more complicated  versions of this recipe out there, but I like to keep things simple, so this is how I usually make them.   The flavour is a little bit sweet from the raisins, making it kid friendly, and it's a great way to introduce them to a vegetable that is usually a hard sell.  If you prefer, add some hot pepper or some cumin to deepen the flavour, or a squeeze of lemon juice.

(Serves 4, one eggplant half per person)

2 large eggplants
1 (19 ounce) can diced tomatoes, drained
1 onion, diced
1 clove garlic,minced
1/2 cup raisins (large Sultana raisins are best, check to make sure they are gluten free)
1 tsp. cinnamon
1 tbsp. olive oil
Salt & Pepper to taste

(Oven 350F)

1-Slice eggplants in half lengthwise, and lay on paper towels.  Sprinkle with salt on cut parts, and let sit for 15 minutes.  The salt will draw out the bitterness.  Rinse eggplants and dry. 

2- Place eggplants cut side down on a baking sheet and bake for approx. 20 minutes, or until the inside flesh is cooked and soft, and can be scooped out.  Let cool until easy to handle, and scoop flesh out into a large frying pan with olive oil.  Break into small, bite sized pieces.   Leave skins aside for stuffing.

3- Add tomatoes, garlic, onion, cinnamon and raisins.  Cook over medium heat until onion is cooked and mixture has thickened, approx. 5-10 minutes.  Season with salt and pepper. 

4- Fill eggplant skins with mixture and serve. 

If not serving immediately, cover and refrigerate.  Heat in a 350F oven until warmed through to serve.

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