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Eggplant Boats

Ingredients
  Eggplant 3⁄4 Pound (1 Small Sized One)
  Salt 1⁄2 Teaspoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Carrot 1⁄2 Cup (8 tbs), shredded
  Margarine 1 Teaspoon
  Plain non fat yogurt 3⁄4 Cup (12 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Almonds 1⁄2 Ounce, finely chopped and divided
  Dark raisins 2 Tablespoon, chopped, divided
  Seasoned dried bread crumbs 4 1⁄2 Teaspoon
Directions

GETTING READY
1. Lengthwise slice eggplant and cut into half.
2. Scoop the inner pulp leaving 1/4-inch-thick shells.
3. Season the inner side of each shell with salt and keep aside.
4. Cut the eggplant pulp into small cubes.
5. In a small bowl, mix half of the almonds and 1 tablespoon plus 1 teaspoon raisins; keep aside.
6. In another small mixing bowl, put together remaining almonds, remaining raisins and the bread crumbs; keep aside.

MAKING
7. In a 1-quart microwavable casserole, blend diced eggplant with onion, carrot, and margarine.
8. Cook covered on High for 4 minutes until the eggplant is tender; , stir once in every 1 minute,
9. Stir in yogurt and cornstarch.
10. Cover and cook again for on High for 1 minute until the mixture thickens.
11. Stir in the almond-raisin mixture in the cooked eggplant and keep aside.
12. Spoon half of the eggplant mixture into the reserved eggplant shell and cover the top with bread crumb mixture.
13. Similarly, stuff the other eggplant shell with the remaining mixtures.

FINALISING
14. In a 1-quart microwavable casserole, place the stuffed eggplants with the cut side up.
15. Cover and cook on High for 9 minutes; ΒΌ turn the casserole after every 3 minutes.
16. Let it stand for 2 minutes.

SERVING
17. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Dry Curry
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
10 Minutes
Cook Time: 
14 Minutes
Ready In: 
24 Minutes
Servings: 
1

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