| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
cn |
Vegetable stock plus enough water to total 6 cups of liquid |
| 2 |
md |
Eggplants |
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic minced |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 1 |
c |
Arborio rice |
| 1 |
c |
White wine |
| 1/2 |
ts |
Season salt (i make my own and use it on everything) |
|
|
Black pepper to taste |
| 3/4 |
ts |
Dried basil |
| 1/2 |
c |
Grated parmesan cheese |
| 1/4 |
c |
Shredded light cheddar cheese (or use mozzarella, i didn't have any) |
INSTRUCTIONS
Bring the six cups of liquid to a simmer in a saucepan. Do not boil. Keep
warm over low heat.
Slice eggplants in half and scoop out the middle of each half, leaving
enough meat for the eggplant to hold its shape. Rub the scooped out eggpant
shells with lemon juice to keep from browning. Place shells in a 13x9 inch
pan that has been sprayed with Pam. Chop the eggplant pulp that was scooped
out. Measure about 2 cups of chopped pulp and discard the rest or save for
another use. Preheat oven to 375.
Heat oil in a deep-sided skillet or large saucepan. Add the onion, celery,
garlic and eggplant pulp, saute for 1 minute. Add rice, saute 5 minutes.
Stir in wine, cook 5 minutes or until liquid is nearly absorbed. Add season
salt, basil and pepper. Add broth mixture, 1/2 cup at a time, stirring
until each portion of broth is absorbed before adding the next (about 30
minutes total). Remove from heat, stir in Parmesan cheese.
Spoon rice into eggplant shells. Sprinkle the grated cheddar evenly over
each shell. Pour about 1/2 cup water into bottom of baking dish and bake in
the preheated oven for 30 minutes, or until golden on top. Posted to Digest
eat-lf.v097.n208 by "Y.C. Bacandreas" <ybac@midwest.net> on Aug 17, 97
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