Ingredients:

• 4 medium-sized eggplants
• 1 cup European Corinthian black raisins
• 1 cup cooked quinoa or rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, diced
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise, leaving the stems intact. Score the flesh with a knife in a criss-cross pattern, being careful not to pierce through the skin. Place them on a baking sheet lined with parchment paper.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
4. Add the diced red bell pepper and cook for another 2-3 minutes until softened.
5. Stir in the cooked quinoa or rice, European Corinthian black raisins, diced tomato, and chopped parsley. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is well combined.
6. Remove the skillet from heat and spoon the filling mixture evenly into the halved eggplants, pressing down gently.
7. If desired, sprinkle crumbled feta cheese on top of each stuffed eggplant.
8. Bake in the preheated oven for 25-30 minutes or until the eggplants are tender and the filling is heated through.
9. Once done, remove from the oven and let them cool slightly before serving. Serve with lemon wedges on the side for a fresh squeeze of citrus flavor.

Enjoy your delicious Stuffed Eggplants with European Corinthian Black Raisins!