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    MEDITERRANEAN MOUSSAKA


    Source of Recipe


    Tea Cozy

    List of Ingredients




    2 cups vegetable or vegetarian chicken-style stock
    3/4 cup brown rice
    2 medium eggplants, unpeeled, cut into 1/2 inch slices
    3 Tbsp. olive oil
    1/4 c. pine nuts
    1 large yellow onion, diced
    4 cloves garlic, minced 1 tsp. salt
    1/4 tsp. ground allspice
    1/2 tsp. ground cumin
    1/4 tsp. ground cardamom
    Freshly ground pepper to taste
    2 tsp. fresh lemon juice
    1 14-1/2 oz. can crushed tomatoes
    1/4 c. Kalamata olives, pitted and sliced

    Recipe



    Preheat oven to 375°. In a small saucepan over high heat, bring
    stock or water to a boil. Stir in rice, reduce heat to medium-low
    and cook, covered until liquid is absorbed, about 20 minutes.

    Place eggplant slices on a baking sheet lightly coated with cooking
    spray or oil, and brush tops with 2 tablespoons olive oil. Bake
    until softened and lightly browned, about 20 minutes.

    In a medium skilled, add remaining 1 tablespoon olive oil. Add pine
    nuts and sauté until golden, about 2 minutes. Add onion, garlic, and
    seasonings and sauté until tender, about 5 minutes. Stir in lemon
    juice, olives and canned tomatoes and cook until blended, about 2
    minutes.

    Reduce oven temperature to 350°. In a 9x13 inch baking dish lightly
    coated with cooking spray or oil, arrange in layers half of the
    rice, half of the eggplant slices and half of the sauce. Repeat the
    layers. Cover and bake 30-40 minutes, until bubbly.

    Yields 8 servings

 

 

 


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