Sailing Eggplants with Rice
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
2/3 cup brown basmati rice
2 eggplants, halved lengthwise
1 onion, chopped
2 garlic cloves, crushed
1 small green pepper
4 oz. mushrooms, sliced
3 tbsp. olive oil
3 oz. cheddar cheese, grated
1 egg, beaten
1/2 tsp. marjoram
Salt/pepper
2 tbsp. hazelnuts, chopped
Recipe
Boil rice according to package directions, drain and cool. Scoop
flesh from eggplant and chop. Blanch the shells in boiling water
2 min and drain upside down. Fry the eggplant flesh, onion,
garlic, pepper, and mushrooms in the oil for about 5 min. Mix in
rice, cheese, egg, marjoram, and seasoning. Arrange the eggplant
in an oven proof dish. Spoon in filling, sprinkle over nuts.
Chill until ready to bake. Oven on 375 degrees and bake for 25
min.
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