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Eggplant Provencale

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Submitted by singlelady

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

1 ½ 355
CUPS ML BROWN RICE
uncooked
1 15
TABLESPOON ML OLIVE OIL
1 1
PINCH PINCH SAFFRON THREADS *
3 7.1E+2
CUPS ML WATER
1 ½ 7.5
TEASPOONS ML SALT
Eggplant
2 3E+1
TABLESPOONS ML OLIVE OIL
3 3
MEDIUM MEDIUM EGGPLANT *
¼ 59
CUP ML WATER
¼ 59
CUP ML SHERRY *
Vegetables
2 3E+1
TABLESPOONS ML OLIVE OIL
3 7.1E+2
CUPS ML ONIONS
minced
1 1
1 15
TABLESPOON ML SHERRY
½ 2.5
TEASPOON ML CAYENNE PEPPER
2 2
MEDIUM MEDIUM TOMATOES
chopped
½ 118
CUP ML CURRANTS
dried
½ 118
CUP ML PARSLEY LEAVES
fresh, chopped
¼ 1.3
TEASPOON ML BLACK PEPPER
Topping
½ 118
CUP ML TOMATO JUICE
½ 118
CUP ML ALMONDS
toasted, slivered *
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 323 34% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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