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Eggplant Provencale

Eggplant Provencale recipe image
This French main features Uncooked brown rice, Olive oil, Saffron, Water, Salt. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 133.9
Dietary: Gluten-free
Description
This French main features Uncooked brown rice, Olive oil, Saffron, Water, Salt. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 cup Uncooked brown rice
  • 1 tablespoon Olive oil
  • 1 pn Saffron
  • 3 cup Water
  • 1 1/2 teaspoon Salt
Directions
  1. 1
    2 tb Olive oil 3 md Eggplants 1/4 c Water 1/4 c Sherry
  2. 2
    2 tb Olive oil 3 c Minced onions 1 lg Red bell pepper, minced 1 tb Sherry 1/2 ts Cayenne 2 md Tomatoes, chopped 1/2 c Dried currants 1/2 c Chopped fresh parsley 1/4 ts Black pepper
  3. 3
    1/2 c Tomato juice 1/2 c 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 (191ðC) 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. "New Recipes From Moosewood Restaurant"

Nutrition Facts

Servings 6

Amount Per Serving
Calories 133.9kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 7321.5mg306%
Total Carbohydrate 20.7g7%
Dietary Fiber 1.6g7%
Sugars 0.4g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, brown, eggplant, french, main, oil, olive, provencale, rice, saffron, salt, sautéing, simmering, title, uncooked, vegan, vegetarian, water
Read it online: https://www.chefs-mate.com/recipe/eggplant-provencale-2/