Eggplant Stuffed With Almonds, Currants And Rice

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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
• 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)

Recipe

• 1 for sauce: heat oil in large saucepan over low heat.
• 2 add garlic and cook, stirring occasionally, until soft, about 30 seconds.
• 3 add curry powder and stir 30 seconds.
• 4 mix in tomatoes and season.
• 5 bring to boil, reduce heat to low and cook until tomatoes are very soft, stirring occasionally, about 30 minutes.
• 6 mix in tomato paste.
• 7 puree in processor until smooth.
• 8 adjust seasoning.
• 9 (can be prepared 1 day ahead) for pilaf: heat 4 tsps olive oil in medium skillet over low heat.
• 10 add onion and cook until soft, stirring frequently, about 10 minutes.
• 11 add rice and stir until milky , about 2 minutes.
• 12 add water, currants and season to taste.
• 13 bring to boil, stir, and cover.
• 14 reduce heat to low and cook until tender, about 18-20 minutes.
• 15 remove from heat, do not open, and let stand for 10 minutes.
• 16 preheat oven to 450f.
• 17 lightly grease shallow baking dish large enough to hold 4 eggplant halves.
• 18 make 1/8 inch deep cut around edge of each eggplant.
• 19 score 3 times down center.
• 20 arrange eggplants cut side up in dish.
• 21 sprinkle surface with salt and 2 tblsps olive oil.
• 22 bake until eggplant is tender when pierced with knife, about 25-30 minutes.
• 23 cool slightly.
• 24 remove eggplant pulp from skins using spoon; do not pierce skin.
• 25 coarsely chop pulp and add to pilaf.
• 26 taste and adjust seasoning.
• 27 (can be prepared 1 day ahead. cover skins and pilaf and refrigerate. bring to room temperature before continuing.).
• 28 heat 2 tblsps olive oil in small skillet over medium-low heat.
• 29 add almonds and pine nuts and a pinch of salt.
• 30 stir until nuts are toasted a light-brown, about 2 minutes.
• 31 stir into pilaf with cilantro and spearmint.
• 32 preheat oven to 350f.
• 33 oil baking dish.
• 34 place eggplants, cut side up onto dish.
• 35 spoon pilaf into shells.
• 36 sprinkle with remaining 1 tblsp oil.
• 37 bake until hot, about 15 minutes.
• 38 reheat sauce, stirring frequently.
• 39 divide sauce among 4 plates and top with eggplant.