Sailing Eggplants with Rice
One taste of this exotic vegetable dish and you'll plant this recipe in your cookbook. The eggplant and rice combo is loaded with fabulous flavors that are sure to satisfy your hankering for something different.
Ingredients
- 33/50 cup(s) brown basmati rice
- 2 eggplants, halved lengthwise
- 1 onions, chopped
- 2 garlic cloves, crushed
- 1 small green pepper
- 4 ounce(s) mushrooms, sliced
- 3 tablespoon(s) olive oil
- 3 ounce(s) cheddar cheese, grated
- 1 egg, beaten
- 1/2 teaspoon(s) marjoram
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) pepper, to taste
- 1/8 cup(s) hazelnuts, chopped
Instructions
- Boil rice according to package directions, drain and cool.
- Scoop flesh from eggplant and chop.
- Blanch the shells in boiling water 2 min and drain upside down.
- Fry the eggplant flesh, onion, garlic, pepper, and mushrooms in the oil for about 5 min.
- Mix in rice, cheese, egg, marjoram, and seasoning.
- Arrange the eggplant in an oven proof dish.
- Spoon in filling, sprinkle over nuts.
- Chill until ready to bake.
- Oven on 375 degrees and bake for 25 min.
- Ready in 1 hour.
Nutrition
Calories: 1204.5kcalCarbohydrates: 80.66gProtein: 42.1gFat: 84.61gSaturated Fat: 24.38gCholesterol: 270.21mgSodium: 992.16mgFiber: 34.53gSugar: 41.87g
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