It's another Meatless Monday! One of the things I love about Meatless Monday is that I feel it inspires me to be more creative with my cooking. Sometimes you have to think outside of the box to find a satisfying meatless dinner. I love this recipe, and it smells amazing while it is cooking, the smell of tomato sauce and garlic is always incredible. It is also a very pretty dish when cooked, and a very hearty dish too. Definitely try this recipe, I think you will be pleasantly surprised.
Eggplant Stuffed w/ Walnuts
2 1-pound eggplants
1/2 pound tomatoes diced (I use romas)
1/4 pound mushrooms, sliced
1 cup diced yellow onions
5 large cloves garlic, minced
2 teaspoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
Freshly ground black pepper
2/3 cup walnuts chopped
1 6-ounce can tomato paste
4 tablespoons sliced black olives
Cut the eggplants in half lengthwise, slicing through the stem end, scoop out the flesh, leaving a 1/4-inch thick shell, and coarsely chop the flesh. Put the chopped eggplant into a large, deep skillet.
Rub the inside of the eggplant shells with a small amount of olive oil and place them on a baking sheet. Place the eggplant shells under the broiler and broil them 3 inches from the heat source for 5 to 10 minutes, until fork tender. Watch carefully to prevent burning. Remove the eggplant shells from the broiler and set them aside.
Preheat the oven to 375 degrees, and add the chopped tomatoes, mushrooms, onions, garlic, olive oil, salt, cinnamon, and pepper to the skillet with the chopped eggplant, and cook and stir for 7 to 10 minutes, until the vegetables are tender.
Add walnuts, tomato paste and olives. Mix well.
Fill the eggplant shells with the vegetable mixture and sprinkle with salt and pepper, and bake, uncovered, for 25 to 35 minutes.
Garnish with grated parmesan, and basil.