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Recipe : **** Provencal Eggplant

Provencal Eggplant
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Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    1 h 15
  • Ready in
    1 h 50
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Eggplant

Recipe's Ingredients

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  • 5 tablespoons olive oil
  • 1 pch saffron
  • 1½ teaspoons salt
  • 3 med eggplant
  • 1 lrg red bell pepper
  • 1 tablespoon sherry
  • ½ teaspoons cayenne
  • 2 med tomatoes
  • ¼ teaspoons black pepper
  • chopped fresh parsley
  • 120 g uncooked brown rice
  • 700 g minced onions
  • 120 g dried currants
  • 120 g chopped fresh parsley
  • 120 g toasted slivered almonds
  • 60 g sherry
  • 800 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.Brush a large baking pan with olive oil.
  • 2
    Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan.
  • 3
    Add sherry & water.
  • 4
    Cover tightly with aluminum & bake at 190,5°C till tender, about 45 minutes.Meanwhile, saute the onions in 2 tb olive oil for 10 minutes.
  • 5
    Add peppers, 1 tb sherry & cayenne.
  • 6
    Saute covered for 5 minutes.
  • 7
    Stir in tomatoes, currants, parsley & black pepper.
  • 8
    Simmer covered for a few minutes.
  • 9
    Combine rice & vegetable mixture.When eggplants are cool enough to handle, gently mash them & push the soft middle to the side.
  • 10
    Mound the rice pilaf on each eggplant half.
  • 11
    Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes.
  • 12
    Serve garnished with almonds & parsley.
  • Ready !