Stuffed Eggplant with Nutty Onions
|Category:||Vegetarian Main Dish|
2 medium eggplants, halved
|Preparation - Directions:||
Preheat oven to 375° and butter a 9 inch by 13 inch by 2 inch casserole. Scoop out eggplant pulp to leave about a 3/4 inch shell, sprinkle salt inside and place upside down on paper towels for about 15 to 20 minutes. Then heat oil in large skillet and when hot, saute the shells for about 5 minutes and drain on paper towels. Set aside. In same pan, add in rotation one at at time the remaining items, also salt and pepper. Saute on lowered heat, stirring, for about 1 minutes. Watch carefully. Remove excess oil. Place eggplant shells in prepared dish, fill shells with the vegetable mixture and place cheese on top evenly. Paprika may be sprinkled on at this time if desired. Pour 1/2 cup of very hot water in dish and cover with foil. Bake until tender when tested, 30 to 35 minutes. Sprinkle with nuts before serving. Serves 4.