Recipe By : New Recipes From Moosewood Restaurant
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Uncooked brown rice
1 tb Olive oil
1 pn Saffron
3 c Water
1 1/2 ts Salt
2 tb Olive oil
3 md Eggplants
1/4 c Water
1/4 c Sherry
2 tb Olive oil
3 c Onions -- minced
1 lg Red bell pepper -- minced
1 tb Sherry
1/2 ts Cayenne
2 md Tomatoes -- chopped
1/2 c Dried currants
1/2 c Fresh parsley -- chopped
1/4 ts Black pepper
1/2 c Tomato juice
1/2 c Slivered almonds -- toasted
Fresh parsely -- chopped
Cook rice, sauteing it in olive oil & crumbling in the saffron before
adding the water & salt.
Brush a large baking pan with olive oil. Leaving the stems on, slice
the eggplants in half lengthwise & place face down on the pan. Add
sherry & water. Cover tightly with aluminum & bake at 375 F until
tender, about 45 minutes.
Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add
peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in
tomatoes, currants, parsley & black pepper. Simmer covered for a few
minutes. Combine rice & vegetable mixture.
When eggplants are cool enough to handle, gently mash them & push the
soft middle to the side. Mound the rice pilaf on each eggplant half.
Pour tomato juice into baking pan, cover tightly & return to oven to
bake about 30 minutes. Serve garnished with almonds & parsley.
