Vegetarian Stuffed Eggplant - cooking recipe

Ingredients

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

Preparation

Simmer eggplant halves face down in a little water about 10 minutes until soft.
Cool and scoop out pulp leaving 1/2 inch shell.
Heat oil in skillet and add pulp, onion, and garlic. Cook about 5 minutes then add remaining ingredients. Cook 5 more minutes.
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.