Eggplant Rice Base with Custard Topping Recipe
Summary
Preparation Time25 MinCooking Time1 Hr 0 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| Eggplant | 1 1/2 Pound | |
| Brown rice - 2 to 2 1/2 cups, cooked, cooled (3/4 cup raw) | ||
| Nutmeg - 1/2 to 3/4 teaspoon, ground | ||
| Cinnamon - 1/2 to 3/4 teaspoon, ground | ||
| Allspice - 1/2 to 3/4 teaspoon, ground | ||
| Olive oil - as required (for oiling baking pans) | ||
| Parmesan cheese - 2 oz, at room temperature | ||
| Eggs | 4 Large | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Nutmeg | 1/4 Teaspoon | |
| Additional for topping | ||
| Tomato sauce - as required | ||
Directions
GETTING READY
1) Preheat the oven to 400°F.
MAKING
2) In a food processor bowl with a slicing disc, process the eggplant until sliced.
3) On a well-oiled baking sheet, place the slices and bake in the preheated oven for 15 minutes or until the slices are tender.
4) Remove from the oven and keep aside and lower the oven temperature to 375°F.
5) In the processor bowl with a metal blade, process the Parmesan cheese until finely grated.
6) Add the eggs, ricotta cheese, milk and nutmeg into the processor bowl and process until mixed.
7) In a well-greased 9 x 13-inches baking dish, arrange the eggplant at the bottom and sprinkle with half of the nutmeg, cinnamon and allspice.
8) Spread a layer of rice over the eggplant and sprinkle with remaining nutmeg, cinnamon and allspice.
9) Spoon over the tomato sauce, then pour custard mixture over the tomato sauce and sprinkle with some more nutmeg.
10) Bake in the preheated oven for 40-45 minutes.
SERVING
11) Serve immediately on individual serving plates.
1) Preheat the oven to 400°F.
MAKING
2) In a food processor bowl with a slicing disc, process the eggplant until sliced.
3) On a well-oiled baking sheet, place the slices and bake in the preheated oven for 15 minutes or until the slices are tender.
4) Remove from the oven and keep aside and lower the oven temperature to 375°F.
5) In the processor bowl with a metal blade, process the Parmesan cheese until finely grated.
6) Add the eggs, ricotta cheese, milk and nutmeg into the processor bowl and process until mixed.
7) In a well-greased 9 x 13-inches baking dish, arrange the eggplant at the bottom and sprinkle with half of the nutmeg, cinnamon and allspice.
8) Spread a layer of rice over the eggplant and sprinkle with remaining nutmeg, cinnamon and allspice.
9) Spoon over the tomato sauce, then pour custard mixture over the tomato sauce and sprinkle with some more nutmeg.
10) Bake in the preheated oven for 40-45 minutes.
SERVING
11) Serve immediately on individual serving plates.
Chef
