INGREDIENTS

INSTRUCTIONS

I made these two recipes over the weekend - they're from Sundays at
Moosewood cookbook, with appropriate changes to make them. I really like
exotic recipes so I enjoy this cookbook a lot - my husband just loves these
2 recipes - he keeps teasing me that all they need to be perfect is some
chunks of lamb! Anyway, here they are:
Leaving the stems on, slice the eggplants in half lengthwise and place
them, cut side down, on an oiled baking sheet. Covered them with aluminum
foil and bake at 375 degrees for about 45 minutes, until tender.
"Saute" the onions, garlic and spices until onions are transluent. Stir
often to prevent spices from burning. Add the chopped tomatoes and simmer,
covered, for 3 or 4 minutes.
Meanwhile, in a separate pot, - here the cookbook says to fry the
vermicelli in olive oil for a couple of minutes until the color changed to
golden-brown - I sprayed a pan with Pam and did the same - I really think
you could just skip this, I don't think it made any difference. Anyway,
after the frying, immediately add a cup of water, bring it to a boil, and
simmer, covered, for about 5 minutes, until the water is absorbed; remove
from heat. Add rice, chick peas, and raisins. Stir in the sauteed
onion-tomato mixture, lemon juice, and parsley. Add salt and pepper to
taste.
Turn the baked eggplant halves over in the baking pan. With a fork or
spoon, mash the pulp a little, taking care not to break the skin. Push
aside some of the pulp to make a hollow. Mound a quarter of the filling on
each half. Baked, covered, at 375 degrees for 20 minutes.
Garnish with pimiento strips (also suggests to sprinkle with feta cheese).
Variation: I didn't feel like making a stuffed eggplant so I sliced the
eggplant and broiled it. Then I just mixed it along with everything else to
make a wonderful casserole.
Posted to fatfree digest by "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> on Apr
28, 1998

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