| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Eggplants; (medium) |
| 1 |
lg |
Onion; (diced) |
| 1 |
lg |
Tomato; (diced) |
| 2 |
tb |
Oil |
| 1/4 |
c |
Uncooked rice |
|
|
Water |
|
|
White wine |
|
|
Lemon juice |
INSTRUCTIONS
Great as a side dish or as a main course for vegetarians.
Cut eggplants in half lengthwise. Scoop out and cube. Reserve the shells.
Saute with diced onion. When soft and onions are transparent add tomato.
Add rice and saute for 2 more minutes.
Place eggplant mixture back into eggplant shells. Put into pot with small
amount of water, white wine and lemon juice. Steam until rice is cooked.
Posted to JEWISH-FOOD digest by "Grodner, Chaya" <cgrodner@ndsisrael.com>
on Feb 14, 1999, converted by MM_Buster v2.0l.
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