(Recipe) Pilaf Stuffed Eggplant with Mango Sauce

[Guest guest]

This looks a bit more posh! Maybe something for a special occasion?

Looking forward to having some dinner parties in my new flat and this

looks like a good idea for a main course!

 

Laura x

 

Pilaf Stuffed Eggplant with Mango Sauce

 

INGREDIENTS

 

4 medium eggplants (about 450 g / 1 lb each), unpeeled, stems cut

off, halved lengthwise

Olive-oil spray

 

Rice Pilaf

 

1 cup long-grain rice, preferably basmati

1 T virgin olive oil

1 t cumin seeds

2 cups diced red capsicum

2 cups water

1/4 cup dried currants

Salt

Freshly ground pepper

1/3 cup sliced almonds, pan-toasted until golden

 

Mango Sauce

 

1 t fennel seeds

4 ripe mangoes, peeled, seeded, and coarsely chopped

1 to 2 jalapeno chilies, seeded and chopped

1 1/2 T grated fresh ginger

2 cups water

1 1/2 cups vegetable stock

2 T maple syrup

2 T dried currants

3 T chopped fresh coriander

Salt

 

METHOD

Preheat the oven to 230C/445F. Spray a shallow baking pan with olive

oil. Using the tip of a sharp paring knife, make a 5 mm / 1/4 inch

cut around the inside of each eggplant half. Score the flesh 4 to 5

times in the center. Place the eggplant halves, cut sides up, in the

prepared pan; spray with oil and sprinkle with salt. Bake until

tender, 25 to 30 minutes. Set aside to cool.

 

Rice Pilaf

 

If you use basmati rice, rinse it and, soak it in water for 10

minutes; drain well.

 

Heat the oil and cumin seeds in a nonstick saucepan over low heat for

2 minutes. Stir in the capsicum and rice and fry for 2 to 3 minutes.

Add the water, currants, salt, and pepper; stir, and bring to a boil.

Reduce the heat to low, cover, and cook until tender, about 18

minutes. Remove from the heat; set aside 10 minutes, then fluff with

a fork.

 

Carefully scoop out the eggplant pulp, leaving the walls and skins

intact. Pat the shells dry. Coarsely chop the eggplant pulp; add it

to the pilaf and gently mix. Spoon the pilaf into the eggplant

shells.

 

Can be made 1 day ahead, covered, and refrigerated. Bring to room

temperature before baking.preheat the over to 180C/350F. Spray oil in

a shallow baking dish. Place the eggplants in the baking dish, cut

sides up, and spray the tops with oil. Bake until heated through, 15

to 20 minutes.

 

To serve, place a stuffed eggplant on the left side of each of eight

warm dinner plates and spoon a legume salad on the right. Surround

the eggplant with warm mango sauce, sprinkle with almonds, and serve

immediately.

 

Mango Sauce

 

Place the fennel seeds in a large skillet and toast them over

moderate heat until darkened a few shades. Add all but 1 cup of the

chopped mango, the chillies, ginger, water, stock, and maple syrup to

the pan. Bring to a boil, reduce the heat to medium-low, and simmer

until reduced by half.

 

Pour the mixture into a food processor and blend until smooth.

Transfer to a saucepan, add the currants and coriander and season

with salt. Add the remaining chopped mango and warm over low heat for

10 minutes. Serve warm.

[Guest guest]

Greetings,

 

Sounds a fab recipe, will try it when I have the folks rounds.

Thanks.

 

Kind regards

Tracie

http://mysite.freeserve.com/loreena_mckennitt/index.htm