[misspickle]

Stuffed Eggplants<br><br>
Category: Main Dishes - Other<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
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This recipe is good for two people as is, but can easily be multiplied.<br><br><br><br>
1 large eggplant<br><br>
1 medium onion<br><br>
2 cloves garlic<br><br>
1 large tomato<br><br>
1/2 can chickpeas<br><br>
1/3 cup slivered almonds (or another nut)<br><br>
2 tbsp rolled oats<br><br>
Bragg's<br><br>
olive oil<br><br><br><br>
1/2 14oz can diced tomatoes<br><br>
2 tbsp olive oil<br><br>
1 tbsp flour<br><br>
1 tbsp dried basil<br><br>
salt and pepper<br><br><br><br><br><br>
Instructions:<br><br>
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1. Boil the eggplant for 5 or 10 minutes to loosen the skin<br><br>
2. Slice it in half, cut out the flesh but keep the skins intact<br><br>
3. Chop the onion, garlic, tomato, and eggplant flesh<br><br>
4. Saute the above in olive oil until a good consistency<br><br>
5. Add the chickpeas, almonds, rolled oats, and a dash of Bragg's, cook a few more minutes<br><br>
6. Stuff filling into eggplant shells, bake at 375F for 30 minutes<br><br><br><br>
Meanwhile:<br><br><br><br>
1. In a saucepan, add the flour to heated oil and stir well<br><br>
2. Puree the diced tomatoes, then add to oil/flour mixture over low heat, stirring continually until sauce thickens and boils<br><br>
3. Add basil, salt, pepper and stir well<br><br><br><br>
Pour the sauce over the eggplants when they come out of the oven. Enjoy!<br><br><br><br><br><br>
Additional comments:<br><br>
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[IamJen]

Oooh! I'm so making this for dinner tomorrow! <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">

 

[karenlovessnow]

Sounds delicious...I love stuffed veggies and I never know what to stuff them with!

 

[GhostUser]

Looks like one hell of a tasty meal. Can't wait to try it!<br><br><br><br>
Quick question: should I boil the water with the eggplant already in it or add it after the water starts boiling?<br><br><br><br>
Thanks!

 

[Byzantea]

This was <i>really</i> good! I added some sugar to the eggplant / chick pea stuff as it was cooking and doubled the amount of garlic. Since I was out of almonds, I added pine nuts and a little salt.

 

[IamJen]

Ooh...I'm glad this got bumped. I'd completely forgotten about it. <img alt="" class="inlineimg" src="/images/smilies/shy.gif" style="border:0px solid;" title=":shy:"> I think this may show up on Saturday's dinner plate. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">

 

[Byzantea]

FYI it's even better the next day :O

 

[oligarchism]

this was quittte tasty.<br><br>
i started just sauteeing the onion/garlic so they'd be softer, and then added my eggplant/tomato. i also added a bay leaf, dried italian seasonings, and salt/pepper to the stuffing.<br><br>
this would be realllly good with some marinated artichoke hearts in it, too. if someone wants to try that out, let me know. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">