Stuffed Eggplant
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
58
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 cloves
Garlic1
Salt1 medium
Onion (chopped)1 medium
Zucchini (chopped)1 cup
White Wine1 cup
Tomato Juice1 cup
White Rice1 cup
Bulgur1 tbsp
Capers (drained)1 cup
Toasted Pine Nuts1 tbsp
Oregano (fresh chopped)1 tbsp
Thyme (fresh chopped)1 tbsp
Mint (fresh chopped)1 cup
Plain Breadcrumbs1 cup
ParmesanDirections:
1
In a large saute pan heat oil add onion and garlic and cook until onion is translucent
2
Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened
3
Add rice
4
Add white wine cook until wine has evaporated
5
Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften
6
Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste
7
Preheat oven to 375 degrees F
8
Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan
9
Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown
10
Serve lukewarm