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Eggplant Provencale

Recipe name:
Eggplant Provencale

Recipe category:
Main Dish

What are your thoughts about this delightful dish?

Recipe detials:

1 1/2 c Uncooked brown rice 1 tb Olive oil 1 pn Saffron 3 c Water 1 1/2 ts Salt --EGGPLANT -- 2 tb Olive oil 3 md Eggplants 1/4 c Water 1/4 c Sherry -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 --TOPPING -- 1/2 c Tomato juice 1/2 c Toasted slivered almonds 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"

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Eggplant Provencale

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