“These individual-serving entrées can be made ahead, and then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness.”
1hr 30mins

Ingredients Nutrition


  1. Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells. Cut scooped-out flesh into 1/2-inch pieces.
  2. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25 to 30 minutes. Rinse eggplant shells and pieces in cold water, and pat dry.
  3. Bring large pot of salted water to a boil. Drop eggplant shells in water, and simmer 5 to 8 minutes, or until barely tender when pierced with fork. Drain in colander, cool, and pat dry.
  4. Meanwhile, heat 1 tablespoon olive oil in large skillet over medium-high heat. Sauté onions 3 minutes, or until translucent, add garlic and sauté one more minute.
  5. Add the eggplant pieces, tomatoes, walnuts, cinnamon, chili powder, cumin, and 1/4 cup water. Season to taste with salt and pepper.
  6. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally. (sometimes if it looks way to moist from over juice tomatoes I will add a 1/4 cup bread crumbs, the other 1/4 cup is for the toping).
  7. Preheat oven to broil.
  8. Toss breadcrumbs with 4 teaspoons olive oil in bowl and set aside.
  9. Brush each eggplant shell with 1/2 teaspoon oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.
  10. Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top.
  11. Serve with lemon wedges.

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