Stuffed Eggplant (version XI)
4 small japanese eggplants
Rinse eggplants and cut in half lengthwise; do not peel. With sharp knife, score out sides of eggplant.
2 teaspoons olive oil
2 garlic cloves, finely minced
1 large onion, diced
2 large tomatoes, ripe, peeled and chopped
1 tablespoon parsley, chopped
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.
FANTASTIC A++++++++++++++++++++++++++++++++ ALL THE WAY
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