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Recipe : ** Eggplant Provencale

Eggplant Provencale
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Course:
Side Dish

Practical information

  • Prep time
    15 min
  • Cooking
    1 h 30
  • Ready in
    1 h 45
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
Eggplant

Recipe's Ingredients

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  • 1 tablespoon olive oil
  • 1 pch saffron
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
  • 3 med eggplants
  • 1 lrg red bell pepper, minced
  • 1 tablespoon sherry
  • ½ teaspoons cayenne
  • 2 med tomatoes, chopped
  • ¼ teaspoons black pepper
  • chopped fresh parsely
  • 350 g uncooked brown rice
  • 700 g minced onions
  • 60 g sherry
  • 120 g dried currants
  • 120 g chopped fresh parsley
  • 120 g toasted slivered almonds
  • 750 ml water
  • 70 ml water
  • 130 ml tomato juice

  • Recipe preparation steps

  • 1
    Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt.
  • 2
    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 375F
  • 3
    ° C till tender, about 45 minutes.
  • 4
    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.
  • 5
    Combine rice & vegetable mixture. When eggplants are cool enough to handle, gently mash them & push the soft middle to the side.
  • 6
    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.
  • Ready !