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6 small eggplants
Preheat the oven to 450°F. Cut each eggplant in half lengthwise.
Rub cut sides with 2 tbsp. olive oil. Place the eggplants, cut side down on a jellyroll pan and bake for 20 minutes until tender. Remove from oven and lower the temperature to 400°F.
While they are baking, in a 2-quart pan heat rice, 1/2 tsp. of salt and 2 cups of water to boiling over a high heat. Reduce the heat to low and simmer, covered for 15 to 18 minutes until the rice is tender and the liquid absorbed.
With spoon, gently scoop out the flesh from each eggplant leaving about 1/4" shell. Chop the flesh and spoon into a bowl. Sprinkle the shells with 1/4 tsp. salt.
In a nonstick 12" skillet heat the remaining 1 tbsp. oil until hot. Add onion and pepper and cook until the vegetables are tender, stirring frequently (approximately 10 minutes). Add the spices and cook for one minute.
Add the flesh and cook for 5 to 10 minutes, stirring often. Stir in lemon juice.
Spoon rice into shells. Top with eggplant mixture. Return to jellyroll pan. Sprinkle cheese and chopped olives on top and bake for l0 minutes or until heated through. Serve with lemon wedges.
Posted by Helaine Ring
Nutritional Info Per Serving: N/A
3 tbsp. olive oil
1 cup long grain white rice
1 tsp. salt
1 medium red onion, chopped coarsely
1 red pepper, diced
1 garlic clove, minced
1/2 tsp. dried mint
1/2 tsp. black pepper
1 tbsp. lemon juice
2 ounces feta cheese, crumbled (approximately 1/2 cup)
6 large green olives, pitted, coarsely chopped
Lemon wedges