Claire's Stuffed Eggplant

Eggplant stuffed with saffron rice, apricots and chickpeas

6 small eggplants (6 inches each) halved lengthwise

6 tablespoons olive oil

   Salt and pepper to taste or extra salt, pepper, garlic powder if you think it needs more spice)

1 cup water

½ cup basmati rice

1/8 teaspoon saffron threads, crumbled

1 medium onion, chopped

¼ teaspoon ground cinnamon (1/2 was better)

12 apricots, quartered (better to cut them into smaller pieces)

1 can (15 ounces) chickpeas, drained

1/3 cup of sliced almonds

2 Tablespoons chopped fresh parsley

Set oven at 375. Have on hand two 9 by 13 inch baking dishes

With sharp-edge spoon, scoop out the eggplant pulp, leaving a ¼ inch shell. Arrange eggplant shells in baking dishes in one layer, Brush with 4 Tablespoon of the oil and sprinkle with salt and pepper.  Pour ¼ inch water into bottom of each dish. Cover with foil. Bake for 35-40 minutes or until shells are tender when pierced with a skewer.. (May be a shorter time also). Transfer them to plate to cool. Discard Water in baking dish.

    Meanwhile, coarsely chop the eggplant pulp. In small saucepan over high heat, bring the water to a boil and add rice, a generous pinch of salt and saffron. (I used cup of water).  Lower the heat and cover the pan.  Cook for 18 minutes until rice is tender when tasted.  Let rice rest, covered for 5 minutes, Fluff with fork.

   In a large skillet over medium heat, heat remaining 2 tablespoons oil (may need to add more oil), add onion and cook, stirring often for 3 minutes. Add the cinnamon and stir well, add the eggplant pulp, salt and pepper. Cook for 10 minutes, stirring often or until softened. Stir in apricots, chickpeas, almonds and cooked rice.

   Spoon about ½ cup filling into each eggplant shell.  Bake for 15-20 minutes, or until hot all the way through.  Serve and sprinkle with chopped parsley.