Eggplants Stuffed with Rice
Main Dishes • World
Description
Eggplants stuffed with rice
Ingredients
- Salt to taste
- Sugar 1 teaspoon
- Tomatoes 20 oz
- Onion 1 piece
- Butter 0 oz
- Breadcrumbs 2 tablespoons
- Long-Grain Rice 6 tablespoons
- Olive Oil 8 tablespoons
- Eggplants 6 pieces
Step-by-Step Guide
Step 1
Make a very thick sauce, as in recipe #73.
Step 2
Cut the eggplants in half lengthwise, score the flesh with a knife, sprinkle with salt, and place in an oven-safe dish. Drizzle with olive oil and bake for 30 minutes at 355°F until the flesh is soft.
Step 3
Meanwhile, take a large pot, bring unsalted water to a boil, add the rice, stir, and cook on high heat for 12–15 minutes until soft; drain the rice in a colander and rinse under cold water, stirring. Let it dry, and salt it again in the colander.
Step 4
Remove the eggplants from the oven, but do not turn it off. Let them cool slightly, then scoop out the flesh with a teaspoon, being careful not to damage the skin. Remove the seeds and chop the flesh.
Step 5
Mix the eggplant flesh with the rice and tomato sauce in a bowl and distribute the mixture into the eggplant skins. Sprinkle with breadcrumbs and drizzle with oil. Return to the oven for 25 minutes until golden brown. Serve immediately in the same dish.
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