Walnut-Stuffed Eggplant | Just A Pinch Recipes
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants' shells. Cut scooped-out flesh into 1/2-inch pieces, and set in colander....
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Cooking tools:
- Pastry brush
- Colander
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Measuring spoon
- Measuring cup
- Paper towel
Ingredients
- 2 medium eggplant
- 3 1/3 tablespoon(s) olive oil
- 2 small onion
- 1 pint(s) grape tomato
- 1/2 cup(s) chopped walnuts
- 1 1/2 teaspoon(s) ground cinnamon
- 1 teaspoon(s) oregano, dried
- 1/8 cup(s) bread crumbs
- 1/2 cup(s) Feta cheese
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