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 รข€“ 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.
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