| 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"
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