Prep 1 hr
Cook 45 mins
A non-traditional variation of a classic Greek dish. Rice replaces the meat.
- 2 cups chicken stock or 2 cups broth
- 3⁄4 cup long-grain white rice
- 2 medium eggplants, unpeeled, cut into 1/2-inch slices
- 3 tablespoons olive oil, divided
- 1⁄4 cup pine nuts
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- fresh ground black pepper
- 2 teaspoons fresh lemon juice
- 1 (1 7/8 ounce) can crushed tomatoes in puree
- 2 large tomatoes, seeded, sliced, and drained
- 1 cup crumbled feta cheese
- In a saucepan over high heat, bring stock to a boil; stir in rice.
- Lower heat to medium-low; cook, covered for about 20 minutes or until liquid is absorbed.
- Put eggplant slices on a baking sheet lightly coated with cooking spray; brush tops with 2 tablespoons oil.
- Bake in a 375° oven for about 20 minutes or until softened and lightly browned.
- In a skillet, add remaining oil.
- Add in pine nuts; stir/saute for about 2 minutes or until golden brown.
- Add in onion, garlic, and seasonings; stir/saute for about 5 minutes or until tender.
- Stir in lemon juice and canned tomatoes; cook 2 minutes or until blended.
- Lower oven temp to 350°; in a 13x9 inch baking dish that has been coated with cooking spray, layer half the eggplant, half the rice, all of the tomato slices and half the tomato sauce; repeat layers.
- Cover and bake 25 minutes.
- Uncover and sprinkle with feta cheese.
- Bake, uncovered, about 20 more minutes or until bubbly.