3 Reviews

Good :). Baked the shells in olive oil and salt first. Ended up sautéing everything before baking. Appreciate the spices--so nice when the measurements are right and I salted to taste. The raisins were good. I did google if it was ok to eat eggplant skin and although the information cited pros and cons we did eat some. Enough for family of four with some left over. Thank you.

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sutterathome January 29, 2014

Delicious! I did have to make a couple of alterations and so that's what I'm rating. Right now, one of us isn't eating cheese, so I left that out - thinking I could add it to the top later, if it needed it (it didn't) And I left out raisins because I don't much like raisins in main dishes.<br/>We were in a hurry, so instead of doing the eggplant shells in the skillet first, I baked them in the oven on an olive-oil coated pan.<br/>So all that said, we loved it. Wonderful taste and pretty easy too. I'll be making this again.

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thejonesgal September 24, 2013

This stuffed eggplant makes a really nice and delicious main dish. I used organic beef and smaller eggplants to ensure they would be nice and tender. The only suggestion I would make is to possibly add some tomato paste to the mixture to add a little more flavor. Will definitely make again. Made for Spring PAC, April, 2012.

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Nancy's Pantry April 26, 2012
Mediterranean Stuffed Eggplant - Low Carb and Primal/Paleo