Eggplant Stuffed with Almonds, Currants and Rice
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Tomato Curry Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1⁄2 teaspoons curry powder
- 1 1⁄4 lbs tomatoes, peeled,seeded and chopped
- 2 teaspoons tomato paste
-
Rice Pilaf
- 4 teaspoons olive oil
- 1⁄2 medium onion, minced
- 1⁄2 cup long-grain rice
- 1 cup hot water
- 3 tablespoons dried currants
- 2 medium eggplants, unpeeled,stems cut off,halved lengthwise (flask variety – about 1 lb each)
- 5 tablespoons olive oil
- 1⁄2 cup slivered almonds
- 2 tablespoons pine nuts
- 2 tablespoons cilantro, coarsely chopped
- 2 teaspoons fresh spearmint, chopped (or 1 tsp dried, crumbled)
directions
- For sauce: Heat oil in large saucepan over low heat.
- Add garlic and cook, stirring occasionally, until soft, about 30 seconds.
- Add curry powder and stir 30 seconds.
- Mix in tomatoes and season.
- Bring to boil, reduce heat to low and cook until tomatoes are very soft, stirring occasionally, about 30 minutes.
- Mix in tomato paste.
- Puree in processor until smooth.
- Adjust seasoning.
- (can be prepared 1 day ahead) For pilaf: Heat 4 tsps olive oil in medium skillet over low heat.
- Add onion and cook until soft, stirring frequently, about 10 minutes.
- Add rice and stir until milky white, about 2 minutes.
- Add water, currants and season to taste.
- Bring to boil, stir, and cover.
- Reduce heat to low and cook until tender, about 18-20 minutes.
- Remove from heat, do not open, and let stand for 10 minutes.
- Preheat oven to 450F.
- Lightly grease shallow baking dish large enough to hold 4 eggplant halves.
- Make 1/8 inch deep cut around edge of each eggplant.
- Score 3 times down center.
- Arrange eggplants cut side up in dish.
- Sprinkle surface with salt and 2 tblsps olive oil.
- Bake until eggplant is tender when pierced with knife, about 25-30 minutes.
- Cool slightly.
- Remove eggplant pulp from skins using spoon; do not pierce skin.
- Coarsely chop pulp and add to pilaf.
- Taste and adjust seasoning.
- (can be prepared 1 day ahead. Cover skins and pilaf and refrigerate. Bring to room temperature before continuing.).
- Heat 2 tblsps olive oil in small skillet over medium-low heat.
- Add almonds and pine nuts and a pinch of salt.
- Stir until nuts are toasted a light-brown, about 2 minutes.
- Stir into pilaf with cilantro and spearmint.
- Preheat oven to 350F.
- Oil baking dish.
- Place eggplants, cut side up onto dish.
- Spoon pilaf into shells.
- Sprinkle with remaining 1 tblsp oil.
- Bake until hot, about 15 minutes.
- Reheat sauce, stirring frequently.
- Divide sauce among 4 plates and top with eggplant.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.