Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

A non-traditional variation of a classic Greek dish. Rice replaces the meat.

Ingredients Nutrition

Directions

  1. In a saucepan over high heat, bring stock to a boil; stir in rice.
  2. Lower heat to medium-low; cook, covered for about 20 minutes or until liquid is absorbed.
  3. Put eggplant slices on a baking sheet lightly coated with cooking spray; brush tops with 2 tablespoons oil.
  4. Bake in a 375° oven for about 20 minutes or until softened and lightly browned.
  5. In a skillet, add remaining oil.
  6. Add in pine nuts; stir/saute for about 2 minutes or until golden brown.
  7. Add in onion, garlic, and seasonings; stir/saute for about 5 minutes or until tender.
  8. Stir in lemon juice and canned tomatoes; cook 2 minutes or until blended.
  9. 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.
  10. Cover and bake 25 minutes.
  11. Uncover and sprinkle with feta cheese.
  12. Bake, uncovered, about 20 more minutes or until bubbly.

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