| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | French | Main dish, French, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Uncooked brown rice |
| 1 | tb | Olive oil |
| 1 | pn | Saffron |
| 3 | c | Water |
| 1 1/2 | ts | Salt |
| 2 | tb | Olive oil |
| 3 | md | Eggplants |
| 1/4 | c | Water |
| 1/4 | c | Sherry |
| 2 | tb | Olive oil |
| 3 | c | Minced onions |
| 1 | lg | Red bell pepper, minced |
| 1 | tb | Sherry |
| 1/2 | ts | Cayenne |
| 2 | md | Tomatoes, chopped |
| 1/2 | c | Dried currants |
| 1/2 | c | Chopped fresh parsley |
| 1/4 | ts | Black pepper |
| 1/2 | c | Tomato juice |
| 1/2 | c | Toasted slivered almonds |
| Chopped fresh parsely |
INSTRUCTIONS
EGGPLANT VEGETABLES TOPPING Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add sherry & water. Cover tightly with aluminum & bake at 375F till tender, about 45 minutes. Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes, currants, parsley & black pepper. Simmer covered for a few minutes. Combine rice & vegetable mixture. When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley. "New Recipes From Moosewood Restaurant"
A Message from our Provider:
“Either Jesus pays or you do”