Eggplant provencale
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Uncooked brown rice |
| 1 | tablespoon | Olive oil |
| 1 | pinch | Saffron |
| 3 | cups | Water |
| 1½ | teaspoon | Salt -------------------------- |
| 2 | tablespoons | Olive oil |
| 3 | mediums | Eggplants |
| ¼ | cup | Water |
| ¼ | cup | Sherry -------------------------- |
| 2 | tablespoons | Olive oil |
| 3 | cups | Minced onions |
| 1 | large | Red bell pepper, minced |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Cayenne |
| 2 | mediums | Tomatoes, chopped |
| ½ | cup | Dried currants |
| ½ | cup | Chopped fresh parsley |
| ¼ | teaspoon | Black pepper -------------------------- |
| ½ | cup | Tomato juice |
| ½ | cup | Toasted slivered almonds |
| Chopped fresh parsely | ||
Directions
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"