Vegetarian Stuffed Eggplant

• medium eggplants, sliced lengthwise↗3
• tablespoons canola oil↗3
• medium vidalia onion, chopped↗1
• small garlic cloves, pressed↗3
• small carrots, shredded↗3
• cups brown rice, cooked↗3
• cup golden raisins or 1/2 cup currants↗1⁄2
• cup chopped walnuts1⁄2
• tablespoons of fresh mint, chopped2
• tablespoons fresh parsley, chopped↗2
• tablespoons lemon juice↗2
• teaspoon cinnamon↗1⁄2
• teaspoon salt↗1⁄2

Step-by-step instructions

1. 1

   Simmer eggplant halves face down in a little water about 10 minutes until soft.

2. 2

   Cool and scoop out pulp leaving 1/2 inch shell.

3. 3

   Heat oil in skillet and add pulp, onion, and garlic. Cook about 5 minutes then add remaining ingredients. Cook 5 more minutes.

4. 4

   Spoon mixture into shells. At this point, they can be wrapped and frozen for later, or bake at 350 degrees F about 20 minutes. Serve with plain yogurt, if desired.