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Eggplant Provencale

 

25

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ cups brown rice
uncooked
1 tablespoon olive oil
1 pinch saffron threads
*
3 cups water
1 ½ teaspoons salt
Eggplant
2 tablespoons olive oil
3 medium eggplant
*
¼ cup water
¼ cup sherry
*
Vegetables
2 tablespoons olive oil
3 cups onions
minced
1 large sweet red bell peppers
1 tablespoon sherry
½ teaspoon cayenne pepper
*
2 medium tomatoes
chopped
½ cup currants
dried
½ cup parsley leaves
fresh, chopped
¼ teaspoon black pepper
*
Topping
½ cup tomato juice
½ cup almonds
toasted, slivered
*
1 x parsley leaves
fresh, chopped
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 32334% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 624mg 26%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 17%
Sugars g
Protein 11g
Vitamin A 35% Vitamin C 122%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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