Spicy Rice and Eggplant with Mint Sauce

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Spicy Rice and Eggplant with Mint Sauce

 

2 1 pound eggplants, cut into rounds

1/4 teaspoon each salt and pepper

olive oil spray

1 onion, diced

6 Italian plum tomatoes, diced

1 16 ounce jar tomato salsa

1/3 cup raisins, chopped

1 1/2 teaspoons each ground cinnamon and cumin

2 1/2 cups brown rice, cooked

 

Have an 8 inch square baking dish ready. Place eggplants in bowl, coat all

sides with olive oil nonstick spray. Sprinkle with salt and pepper. Layer on

broiler rack. Broil 8 minutes until lightly browned and tender. Repeat with

remaining eggplant. Coat skillet with nonstick spray. Heat. Add 1 onion, diced,

saute 5 minutes until golden. Stir in tomatoes, salsa, raisins, spices and

cooked brown rice. Turn oven to 375F. Line baking dish with half of the

eggplant. Top with rice mixture, cover with remaining eggplant. Cover dish and

bake 30 minutes.

 

Mint Sauce:

1 cup plain yogurt

2 tablespoons fresh mint, chopped

1 1/2 teaspoons grated lemon peel

1 teaspoon garlic, minced

1/8 teaspoon each salt and pepper

 

Mix yogurt, mint, grated lemon peel, garlic and salt and pepper in bowl, pass

around the table.

Makes 4 servings.

 

 

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