Eggplant Provencale Recipe

Eggplant Provencale Recipe

Ingredients

• Serving Size : 6
• 1 1/2 cup uncooked brown rice
• 1 tablespoon olive oil
• 1 pinch saffron
• 3 cup water
• 1 1/2 teaspoon salt
• 2 tablespoon olive oil
• 3 md eggplants
• 1/4 cup water
• 1/4 cup sherry
• 2 tablespoon olive oil
• 3 cup minced onions
• 1 lg red bell pepper – minced
• 1 tablespoon sherry
• 1/2 teaspoon cayenne
• 2 md tomatoes – chopped
• 1/2 cup dried currants
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon black pepper
• 1/2 cup tomato juice
• 1/2 cup toasted slivered almonds
• chopped fresh parsley

Method

1. Cook rice, sauteing it in olive oil and crumbling in the saffron before adding the water and salt.
2. Brush a large baking pan with olive oil.
3. Leaving the stems on, slice the eggplants in half lengthwise and place face down on the pan.
4. Add sherry and water.
5. Cover tightly with aluminum and bake at 375F till tender, about 45 minutes.
6. Meanwhile, saute the onions in 2 tb olive oil for 10 minutes.
7. Add peppers, 1 tb sherry and cayenne.
8. Saute covered for 5 minutes.
9. Stir in tomatoes, currants, parsley and black pepper.
10. Simmer covered for a few minutes.
11. Combine rice and vegetable mixture.
12. When eggplants are cool enough to handle, gently mash them and push the soft middle to the side.
13. Mound the rice pilaf on each eggplant half
14. Pour tomato juice into baking pan, cover tightly and return to oven to bake about 30 minutes.
15. Serve garnished with almonds and parsley.

Full List of Vegetarian Recipes
Full List of Eggplant Recipes

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