Stuffed Miniature Eggplants

Ingredients

• 4 miniature eggplants (1 pound), cooked as in Micro Tip
• Scant 1/4 cup long-grain white rice
• 1 small onion, peeled and chopped fine ( 1/3 cup)
• ½ cup loosely packed parsley leaves, chopped fine
• ¼ cup loosely packed fresh mint leaves, chopped fine
• 3 ounces calamata olives ( 1/2 cup), pitted and coarsely chopped
• ½ cup boxed strained tomatoes, or canned puree
• Grated zest of 1 lemon (about 2 teaspoons)
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• Scant 1/4 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    85 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 633 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 first-course servings

Preparation

1. While eggplants are cooking, place rice in a small saucepan with 1/2 cup water. Bring to a boil on the stove. Reduce to a simmer. Cover and cook for 8 minutes, until half cooked. Drain.
2. When eggplants are cool enough to handle, cut in half lengthwise. With a small knife, gently scrape out flesh, being careful not to tear the skin. Reserve shells. Coarsely chop flesh.
3. In a medium bowl, combine eggplant flesh with rice and remaining ingredients. Divide filling evenly among the eggplant shells.
4. Place in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 18 minutes. Prick plastic to release steam.
5. Remove from oven and uncover. Serve hot or at room temperature.

38 minutes