I really liked this recipe, but you have to be aware of the cooking time of the eggplant shells...I cooked mine for half an hour and they still were a bit tough, but besides that, its pretty straightforward and you can add or remove ingredients to the filling as you like. Next time i will probably grill the eggplant shells until they soften up a bit before filling and baking them, so...give it a go and leave comments or suggestions pls.
serving 4:
2 large eggplants, 1 tomato, 2 garlic cloves, 1 onion, 2/3 cup brown basmati rice, 1 tbs olive oil, 1 tbs ground cumin, 1/2 tsp chilli flakes, 1/2 tbs 5 spice powder, 1/4 cup white wine, 1/4 cup chopped parsley, chopped mint, almond flakes, fried garlic to garnish
1. Pre heat your oven to 180C;
2. Cook rice according to packet instructions. Drain and reserve;
3. Halve eggplants lengthways, scoop flesh leaving a 1cm border (or thinner) on shells. Chop the flesh finely;
4. Heat oil in a large fry pan and, add crushed garlic and chopped onion cooking for about 5 minutes. Add spices, stir and finally add eggplant flesh, chopped tomato wine and simmer until soft. Season with salt;
5. Add the rice and parsley to the eggplant mixture, and divide amongst 4 eggplant shells. Top with flaked almonds and bake for half an hour (or more) until the shells are soft;
6. Half an hour later, remove them from the oven, let cool for a bit, top with mint and fried garlic (ready made) and serve with salad or a dollop of yoghurt (if you have tzatziki you will go nuts).
Cheers for another healthy meal!
serving 4:
2 large eggplants, 1 tomato, 2 garlic cloves, 1 onion, 2/3 cup brown basmati rice, 1 tbs olive oil, 1 tbs ground cumin, 1/2 tsp chilli flakes, 1/2 tbs 5 spice powder, 1/4 cup white wine, 1/4 cup chopped parsley, chopped mint, almond flakes, fried garlic to garnish
1. Pre heat your oven to 180C;
2. Cook rice according to packet instructions. Drain and reserve;
3. Halve eggplants lengthways, scoop flesh leaving a 1cm border (or thinner) on shells. Chop the flesh finely;
4. Heat oil in a large fry pan and, add crushed garlic and chopped onion cooking for about 5 minutes. Add spices, stir and finally add eggplant flesh, chopped tomato wine and simmer until soft. Season with salt;
5. Add the rice and parsley to the eggplant mixture, and divide amongst 4 eggplant shells. Top with flaked almonds and bake for half an hour (or more) until the shells are soft;
6. Half an hour later, remove them from the oven, let cool for a bit, top with mint and fried garlic (ready made) and serve with salad or a dollop of yoghurt (if you have tzatziki you will go nuts).
Cheers for another healthy meal!
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