"New Recipes From Moosewood Restaurant"
Serving Size: 6
- 1 1/2cUncooked brown rice
- 1 tb Olive oil
- 1 pn Saffron
- 3 cWater
- 1 1/2ts Salt
- 2 tb Olive oil
- 3 md Eggplants
- 1/4c Water
- 1/4c Sherry
- 2 tb Olive oil
- 3 c Minced onions
- 1 lg Red bell pepper, minced
- 1 tb Sherry
- 1/2ts Cayenne
- 2 md Tomatoes, chopped
- 1/2c Dried currants
- 1/2c Chopped fresh parsley
- 1/4ts Black pepper
- 1/2c Tomato juice
- 1/2c Toasted slivered almonds
- Chopped fresh parsely
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 375F till 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.
