Pecan Stuffed Eggplant
By Chef Lippe
Fresh from the garden grilled eggplant is a summer favorite. We add cinnamon to it for a little extra flavor.
3 medium eggplants
2 Tablespoons Olive Oil
2 medium onions diced
2 or 3 tomatoes diced (3 cups)
¾ cups roughly chopped pecans or walnuts
2 ¼ teaspoons ground Saigon Cinnamon
1 ½ teaspoons dried oregano
¼ cup panko or breadcrumb or your choice
2/3 cup crumbled feta cheese
Half eggplants lengthwise, and scoop out flesh and seeds, leaving about ½ inch thick edges on eggplant shell. Cut scooped out eggplant into ½ inch pieces and let drain. Sprinkle a little salt on eggplant to help remove moisture. Let stand about 30 minutes and rinse and pat dry.
Bring a big pot of water to a boil and drop eggplant shells into water and simmer for 5 minutes or until barely tender. Place in colander to cool and dry.
In skilled heat 1 tablespoon olive oil over medium heat, sauté onions until they are translucent, add eggplant pieces, tomatoes, pecans, cinnamon, oregano and ¼ cup water. Season with salt and pepper to taste. Cook about 8 minutes stirring occasionally.
Turn Broiler on and brush each eggplant shell with remaining oil and place cut side up. Broil for about 5 minutes or until eggplant start to get tender and start to brown. Divide filling among eggplant shells. Sprinkle with breadcrumb and top with feta cheese. Bake on medium heat (375 in oven) for 30 minutes. Serve.