Eggplant Provencale
Submitted by singlelady
Stuffed eggplant Provencale filled with saffron brown rice, tomatoes, red pepper, currants, and sherry. A showpiece vegetarian main course topped with toasted almonds.
YIELD
6 servingsPREP
10 minCOOK
50 minREADY
60 minThis is a composed vegetarian main that brings together three separate components: saffron-scented brown rice, a sautéed vegetable mixture with tomatoes, currants, and red bell pepper, and baked eggplant halves that serve as edible bowls for the filling. It takes some coordination, but every element builds toward a dish that looks and tastes like it belongs in a Provençal farmhouse.
The saffron goes into the rice at the very start, crumbled into the olive oil before the water, so it blooms and stains every grain golden. Even a pinch transforms plain brown rice into something fragrant and special.
Baking the eggplant halves face-down in sherry and water for 45 minutes steams them tender from the inside. Once cooled, you gently push the soft flesh to the sides to create a well for the rice pilaf. The second bake with tomato juice in the pan keeps everything moist and melds the flavors.
Toasted slivered almonds and fresh parsley scattered on top add crunch and color right before serving.
Pro Tips
- Leave the stems on the eggplant halves. They look beautiful on the plate and help hold the shape together
- Cover the baking pan tightly with foil both times. Steam is what makes the eggplant silky rather than dry and leathery
- The currants add unexpected pops of sweetness against the cayenne heat. Don’t skip them
- Cook the rice, vegetable mixture, and eggplant in parallel to keep the total time manageable
Variations
- White rice version: Use basmati rice for a lighter, fluffier filling that cooks faster
- Pine nut topping: Swap toasted almonds for toasted pine nuts for a more Mediterranean feel
- Cheese finish: Sprinkle crumbled feta or goat cheese over the filled eggplant before the second bake
Ingredients
Directions
Cook rice, sautéing it in olive oil and crumbling in the saffron before adding the water and salt.
Brush a large baking pan with olive oil.
Leaving the stems on, slice the eggplants in half lengthwise and place face down on the pan.
Add sherry and water.
Cover tightly with aluminum and bake at 375℉ (190℃) until tender, about 45 minutes.
Meanwhile, sauté the onions in 2 tablespoons olive oil for 10 minutes.
Add peppers, 1 tablespoon sherry and cayenne.
Sauté covered for 5 minutes. Stir in tomatoes, currants, parsley and black pepper.
Simmer covered for a few minutes.
Combine rice and vegetable mixture.
When eggplants are cool enough to handle, gently mash them and push the soft middle to the side.
Mound the rice pilaf on each eggplant half.
Pour tomato juice into baking pan, cover tightly and return to oven to bake about 30 minutes.
Serve garnished with almonds and parsley.
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