book - Eggplants Stuffed with Rice, Tomatoes, Herbs, and Pine Nuts

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Eggplants Stuffed with Rice, Tomatoes, Herbs and Pine Nuts

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants -- about 2 lb.

1 14 1/2 oz can diced tomatoes

1 1/2 cups cooked brown or white rice

1/4 cup pine nuts

4 green onions -- minced

1 clove garlic -- minced

1 teaspoon dried oregano

1 teaspoon dried marjoram

1 teaspoon dried basil

1 teaspoon dried rosemary

1/2 teaspoon salt

a few grinds black pepper

 

Preheat the broiler. Wash and dry the eggplants and cut them in half

lengthwise. Place the eggplant cut side up 4 inches under the broiler for 10

minutes. They will char a bit on top. Remove them from the oven, and set aside

to cool for a few minutes. Turn off the broiler, and preheat the oven to 375F.

 

Drain the tomatoes, reserving their juice for another uuse, such as soup or a

juice drink. In a large bowl, combine the rice with the tomatoes, pine nuts,

green onions, garlic, oregano, marjoram, basil, rosemary, salt, and pepper.

When the eggplants are cool enough to handle, use a sharp knife to cut out the

eggplant flesh, leaving a 1/2-inch-thick shell. Chop it and add it to the riice

mixture, stirring to combine well. Mound the filling into the eggplant shells

and place the stuffed eggplants on a baking sheet.

 

Bake for 35 to 40 minutes, until the eggplant shells are fork-tender in their

thickest part. Serve immediately.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 139 Calories; 5g Fat (29.8% calories from

fat); 6g Protein; 22g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 286mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fat.

 

NOTES : Eggplant is widely used in Mediterranean cooking, and it is frequently

stuffed. We enjoy this dish often during late summer and early autumn, when

garden eggplants are at their peak.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0