L if for Light and Easy

Mediterranean Eggplants

These tasty stuffed eggplants can be served as an accompaniment to a main meal for four or as a lunch dish for two.

2 small eggplants

2 T. butter

1 small onion, finely chopped

1 clove garlic, minced

1/4 lb. tomatoes

2/3 C.  rice, cooked

3 tsp. fresh chopped marjoram, (any other fresh herb can be used)

Pinch of cinnamon

Salt and pepper

Prehear oven to 35o degrees.  Wrap the eggplants in aluminum foil and bake for 20 minutes to soften.  Allow to cool.  Cut the eggplants in half lengthwise, then carefully scoop out the pulp, leaving a 1/2 inch border to form a shell.

Melt the butter in a pan, and gently saute the onion and garlic until they are soft.  Chop the eggplant pulp and stir into the pan along with the onions.  Cover and cook for about 5 minutes.

Cut a small cross in the skins of the tomatoes, then plunge them in boiling water for 30 seconds.  Remove the tomatoes from the water and peel away the skin.  Chop the tomatoes and remove the gooey stuff, (the "pips").  Stir tomatoes with the eggplant mixture, and add cooked rice, marjoram and cinnamon.  Season with salt and pepper.

Carefully spoon the rice filling back into the eggplant shells and arrange them on an overproof dish or cookie sheet.  Cover with foil.  Return to oven and bake for 20 minutes.  Garnish with herbs.