Rice Stuffed Eggplant Recipe
Are you looking for a foolproof Stuffed Eggplant recipe? A good way to use up Vegetable is to make some amazing Stuffed Eggplant. Indulge yourself in this Stuffed Eggplant as Side Dish. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
2 large onions, chopped
4 tablespoons olive oil or salad oil
2 cloves garlic, minced or mashed
1 medium sized carrot, finely chopped
4 stalks celery, chopped
1/2 cup chopped parsley
4 mint leaves
1 cup canned tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1 medium sized eggplant
2 tablespoons uncooked rice
Directions
Cook onions in the oil until lightly browned.
Add garlic, carrot, celery, parsley, mint, tomatoes (do not drain these), salt, and pepper; cook until tender, about 30 minutes.
Meanwhile, slice a lid from top of eggplant, and with a spoon, scoop out pulp; sprinkle inside lightly with salt.
Chop the eggplant pulp and add to the cooked vegetables; continue cooking until eggplant is tender; stir in the rice.
Stuff eggplant with vegetable mixture; set lid on the top and secure with toothpicks.
Place eggplant in a deep casserole or baking dish; cover dish with a lid or piece of foil.
Bake in moderately slow oven (325°) until tender, about 1 1/2 hours.
Cut in slices and serve.
Add garlic, carrot, celery, parsley, mint, tomatoes (do not drain these), salt, and pepper; cook until tender, about 30 minutes.
Meanwhile, slice a lid from top of eggplant, and with a spoon, scoop out pulp; sprinkle inside lightly with salt.
Chop the eggplant pulp and add to the cooked vegetables; continue cooking until eggplant is tender; stir in the rice.
Stuff eggplant with vegetable mixture; set lid on the top and secure with toothpicks.
Place eggplant in a deep casserole or baking dish; cover dish with a lid or piece of foil.
Bake in moderately slow oven (325°) until tender, about 1 1/2 hours.
Cut in slices and serve.
