Sicilian Eggplant Delights with Raisins and Pine Nuts
Indulge in the vibrant flavors of Sicily with these delicious stuffed eggplants. This vegetarian dish combines the subtle bitterness of eggplant with the sweetness of golden raisins, the crunch of pine nuts or slivered almonds, and the rich, nutty flavor of Parmesan cheese. A touch of fresh parsley and zesty lemon juice elevate the dish, making it a perfect accompaniment for lunch or as a savory snack. Ideal for sharing, these stuffed slices are sure to impress your guests or bring joy to your family table.
N/A
Servings
135
Calories
11
Ingredients
Ingredients
eggplants
2 (small to medium size (1 1/2 lbs. each), halved and insides scooped out)
salt
1 1/2 teaspoons (divided, used for seasoning and draining eggplants)
olive oil
3 tablespoons (divided for cooking and drizzling)
onion
1 cup (finely chopped)
garlic
1 tablespoon (fresh, minced)
breadcrumbs
2/3 cup (plain, packaged)
golden raisins
1/2 cup (additional soaking optional)
pine nuts
1/4 cup (or slivered almonds)
parmesan cheese
1/4 cup (grated)
fresh parsley
1/4 cup (minced)
lemon juice
2 tablespoons (freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Start by preparing the eggplants: Halve each eggplant lengthwise. With a small, sharp knife, score around the inside, 1/2 inch from the edge, making sure not to pierce through the skin. Carefully scoop out the insides with a spoon and set them aside, leaving a 1/2 inch shell.
3
Sprinkle 1 teaspoon of salt into the eggplant shells and place them cut-side down on paper towels to allow moisture to drain while you prepare the filling.
4
Finely chop the reserved eggplant flesh. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chopped onion and minced garlic, sautéing for about 2-3 minutes until fragrant and softened.
5
Stir in the chopped eggplant flesh and continue to cook for another 5 minutes, stirring occasionally until everything is tender.
6
Remove the skillet from the heat and mix in the breadcrumbs, golden raisins, pine nuts (or almonds), grated Parmesan, minced parsley, lemon juice, and the remaining 1/2 teaspoon of salt. Stir until everything is well combined.
7
Arrange the eggplant shells, cut side facing up, in a 13x9 inch baking dish. Generously fill each shell with the prepared filling. Drizzle the remaining 1 tablespoon of olive oil over the filled eggplants.
8
Pour water into the baking dish to a depth of 1/2 inch to create steam. Cover the dish tightly with aluminum foil and bake for 40 minutes.
9
After 40 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the eggplant edges are tender and the breadcrumbs are lightly browned.
10
These stuffed eggplants can be served hot or allowed to cool to room temperature, making them versatile for any occasion.
Nutrition Information
5.75g
Fat
13.25g
Carbs
3.25g
Protein
2g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Sicilian Eggplant Delights?
This dish combines the subtle bitterness of eggplant with the sweetness of golden raisins, the crunch of pine nuts, and the rich, nutty flavor of Parmesan cheese.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish featuring eggplant, breadcrumbs, cheese, and nuts.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C).
How do I prepare the eggplant shells?
Halve each eggplant lengthwise, score around the inside 1/2 inch from the edge, and scoop out the flesh to leave a 1/2 inch thick shell.
Why do I need to sprinkle salt in the eggplant shells before cooking?
Sprinkling salt into the shells and placing them cut-side down on paper towels allows excess moisture to drain from the eggplant.
What should I do with the reserved eggplant flesh?
The reserved flesh should be finely chopped and sautéed with onion and garlic to be used as part of the filling.
How long should I sauté the chopped eggplant flesh?
Sauté the chopped eggplant flesh for about 5 minutes until it becomes tender.
What ingredients make up the filling?
The filling consists of cooked eggplant flesh, breadcrumbs, golden raisins, pine nuts (or almonds), Parmesan, parsley, lemon juice, and salt.
Can I substitute pine nuts with something else?
Yes, slivered almonds are a great substitute for pine nuts in this recipe.
How much olive oil is required for this recipe?
A total of 3 tablespoons of olive oil is used: 2 tablespoons for sautéing and 1 tablespoon for drizzling over the filled shells.
Why is water added to the baking dish?
Water is added to a depth of 1/2 inch to create steam, which helps cook the eggplant evenly while covered.
How long is the total baking time?
The eggplant bakes for 40 minutes covered with foil, followed by an additional 10-15 minutes uncovered.
How do I know when the dish is ready to be removed from the oven?
The dish is ready when the eggplant edges are tender and the breadcrumb topping is lightly browned.
Can these stuffed eggplants be served cold?
Yes, they can be served hot or allowed to cool to room temperature.
How many calories are in one serving?
There are approximately 135 calories per serving.
What is the fat content per serving?
The fat content is 5.75g per serving.
How many carbohydrates are in this dish?
There are 13.25g of carbohydrates per serving.
What is the protein content?
Each serving contains 3.25g of protein.
Does this recipe contain fiber?
Yes, it contains 2g of fiber per serving.
How much sugar is in the recipe?
The recipe contains 3g of sugar per serving.
What type of raisins are best for this dish?
Golden raisins are used for their specific sweetness and color.
Is fresh or bottled lemon juice recommended?
Freshly squeezed lemon juice (2 tablespoons) is recommended for the best flavor.
How many eggplants are needed for this recipe?
You will need 2 small to medium-sized eggplants, weighing about 1.5 lbs each.
What kind of breadcrumbs should I use?
The recipe calls for 2/3 cup of plain, packaged breadcrumbs.
How much garlic is included?
The recipe uses 1 tablespoon of fresh minced garlic.
What size baking dish is required?
A 13x9 inch baking dish is recommended.
Is salt used at different stages of the recipe?
Yes, the 1 1/2 teaspoons of salt are divided: 1 teaspoon for draining the shells and 1/2 teaspoon for the filling.
Can I soak the raisins beforehand?
Yes, additional soaking of the golden raisins is optional but can be done if desired.
Is this dish considered a snack or a meal?
It is versatile and can be served as a lunch, a savory snack, or an accompaniment to a meal.
How much fresh parsley is needed?
The recipe requires 1/4 cup of minced fresh parsley.