jglass
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Stuffed Baby Eggplants
P R E P 30 minutes C O O K 35 minutes MA K E S 6 main-dish servings
6 small Italian eggplants
(8 ounces each)
3 tablespoons olive oil
1 cup long-grain white rice
11⁄4 teaspoons salt
1 medium red onion,
coarsely chopped
1 medium red pepper, cut into
1⁄4-inch dice
1 garlic clove, minced
1⁄2 teaspoon dried mint
1⁄4 teaspoon coarsely ground
black pepper
1 tablespoon fresh lemon juice
2 ounces feta cheese, crumbled
(1⁄2 cup)
6 large pitted green olives,
coarsely chopped
lemon wedges
1. Preheat oven to 450°F.Cut each eggplant lengthwise in half. Rub cut sides
of eggplants with 2 tablespoons olive oil. Place eggplants, cut side down, in
151⁄2" by 101⁄2" jelly-roll pan and bake 20 to 25 minutes until tender. Remove
jelly-roll pan with eggplants from oven.Turn oven control to 400°F.
2.While eggplants are baking, in 2-quart saucepan, heat rice, 1⁄2 teaspoon
salt, and 2 cups water to boiling over high heat. Reduce heat to low; cover
and simmer 15 to 18 minutes, until rice is tender and liquid is absorbed.
3.With spoon, gently scoop out most of the flesh from each eggplant half,
leaving about 1⁄4-inch-thick shell. Coarsely chop eggplant flesh and spoon
into bowl. Sprinkle eggplant shells with 1⁄4 teaspoon salt. Set eggplant flesh
and shells aside.
4. In nonstick 12-inch skillet, heat remaining 1 tablespoon olive oil over
mediumheat until hot.Add onion and red pepper and cook until vegetables
are tender, about 10minutes, stirring frequently.Add garlic,mint, black pepper,
and remaining 1⁄2 teaspoon salt; cook 1 minute longer. Stir in eggplant
flesh and cook 5 to 10 minutes, stirring often. Stir in lemon juice.
5. Spoon rice into eggplant shells; top with eggplant mixture. Return to
same jelly-roll pan. Sprinkle feta cheese and chopped olives over filled eggplants.
Bake 10 minutes or until heated through. Serve with lemon wedges.
P R E P 30 minutes C O O K 35 minutes MA K E S 6 main-dish servings
6 small Italian eggplants
(8 ounces each)
3 tablespoons olive oil
1 cup long-grain white rice
11⁄4 teaspoons salt
1 medium red onion,
coarsely chopped
1 medium red pepper, cut into
1⁄4-inch dice
1 garlic clove, minced
1⁄2 teaspoon dried mint
1⁄4 teaspoon coarsely ground
black pepper
1 tablespoon fresh lemon juice
2 ounces feta cheese, crumbled
(1⁄2 cup)
6 large pitted green olives,
coarsely chopped
lemon wedges
1. Preheat oven to 450°F.Cut each eggplant lengthwise in half. Rub cut sides
of eggplants with 2 tablespoons olive oil. Place eggplants, cut side down, in
151⁄2" by 101⁄2" jelly-roll pan and bake 20 to 25 minutes until tender. Remove
jelly-roll pan with eggplants from oven.Turn oven control to 400°F.
2.While eggplants are baking, in 2-quart saucepan, heat rice, 1⁄2 teaspoon
salt, and 2 cups water to boiling over high heat. Reduce heat to low; cover
and simmer 15 to 18 minutes, until rice is tender and liquid is absorbed.
3.With spoon, gently scoop out most of the flesh from each eggplant half,
leaving about 1⁄4-inch-thick shell. Coarsely chop eggplant flesh and spoon
into bowl. Sprinkle eggplant shells with 1⁄4 teaspoon salt. Set eggplant flesh
and shells aside.
4. In nonstick 12-inch skillet, heat remaining 1 tablespoon olive oil over
mediumheat until hot.Add onion and red pepper and cook until vegetables
are tender, about 10minutes, stirring frequently.Add garlic,mint, black pepper,
and remaining 1⁄2 teaspoon salt; cook 1 minute longer. Stir in eggplant
flesh and cook 5 to 10 minutes, stirring often. Stir in lemon juice.
5. Spoon rice into eggplant shells; top with eggplant mixture. Return to
same jelly-roll pan. Sprinkle feta cheese and chopped olives over filled eggplants.
Bake 10 minutes or until heated through. Serve with lemon wedges.
