Stuffed Eggplant with Nuts and Dried Plums

Name: Stuffed Eggplant with Nuts and Dried Plums
Yield: 10
Ingredients: 6 medium or Japanese-style eggplants (longer); Salt to taste; 4 tablespoons of olive oil; 4 large onions, finely chopped; 1/2 cup of chopped nuts; 1/2 cup of dried plums; 1 tablespoon of chopped fresh parsley; 1/2 teaspoon of ground cinnamon; 1 cup of breadcrumbs in the form of cubes; Salt and black pepper to taste

1
6 medium or Japanese-style eggplants (longer)
2
Salt to taste
3
4 tablespoons of olive oil
4
4 large onions, finely chopped
5
1/2 cup of chopped nuts
6
1/2 cup of dried plums
7
1 tablespoon of chopped fresh parsley
8
1/2 teaspoon of ground cinnamon
9
1 cup of breadcrumbs in the form of cubes
10
Salt and black pepper to taste

Ingredients

1
6 medium or Japanese-style eggplants (longer)
2
Salt to taste
3
4 tablespoons of olive oil
4
4 large onions, finely chopped
5
1/2 cup of chopped nuts
6
1/2 cup of dried plums
7
1 tablespoon of chopped fresh parsley
8
1/2 teaspoon of ground cinnamon
9
1 cup of breadcrumbs in the form of cubes
10
Salt and black pepper to taste

Directions

1
Cut the eggplants in half
2
Remove the pulp, leaving a thin skin
3
Bring a pot of water to a boil
4
When boiling, add the eggplant skins and simmer for about 20 minutes or until tender, but still slightly crunchy
5
Meanwhile, finely chop the pulp
6
Fry the onion in olive oil until golden
7
Add the remaining ingredients and stir well
8
Fill the eggplant skins
9
Put it in a hot oven to warm up
10
Serves 10 people.