Eggplant provencale
Yield: 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 MMMMM--------------------------EGGPLANT-------------------------------
- 2 tb Olive oil
- 3 md Eggplants
- 1/4 c Water
- 1/4 c Sherry MMMMM-------------------------VEGETABLES------------------------------
- 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 MMMMM--------------------------TOPPING-------------------------------
- 1/2 c Tomato juice
- 1/2 c Toasted slivered almonds
Instructions:
Chopped fresh parsely 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
