2 eggplants 10 1/2 oz each
2 Tbsp olive oil
2 large onions chopped
2 large garlic cloves crushed
2 x 14oz can chopped tomatoes
3 Tbsp raisins
3 Tbsp chopped flat leaf parsley
lemon rind finely grated
2 Tbsp lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground cumin
pinch of cayenne pepper
salt and pepper
Step one: Cut each eggplant in half lengthwise. Using a knife scoop out the flesh leaving about 1/4 inch shell.
Step two: Chop the eggplant flesh and place in a colander,sprinkle with salt and allow to drain for 30 min. Rinse and pat dry
Step three: Heat olive oil in large skillet, add onions and fry, stirring until softened, add garlic and stirring for about 2 minutes.
Step four: Add tomatoes, eggplant, raisins, parsley, lemon juice, cinnamon, cumin, cayenne and then season with salt and pepper to taste. Simmer for 20 minutes, stirring until mixture has thickened.
Step five: Spoon the mixture into the eggplant shells, mounding it up slightly. Place the filled shells in an ovenproof dish.
Step six: Cover the dish with foil, roast in a preheated over at 350 for 45-50 minutes. Serve hot :) This was a Wonderful Meal so full of flavor, very light and extremely satisfying. My husband had two helpings!! :) It took some time to prepare but well worth it!!!