Ingredients:
2 Eggplant, medium size
1 Pinch Salt and Pepper
2 Tbs. Olive Oil, divided
1 Tomato
3 Cups Barley-Brown Rice Pilaf
2 Tbs. Chopped Parsley
2 Tbs. Pine Nuts
Spice Blend:
1 tsp. Ground Allspice
1 tsp. Ground Cumin
1/2 tsp. Salt
1/4 tsp. Ground Cinnamon
1/4 tsp. Ground Clove
1/4 tsp. Crushed Red Pepper
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Heat Oven To 375°.
Wash, dry & cut eggplant in half lengthwise.
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Using a scoop, remove most of the flesh from the eggplant.
Leave the skin intact with about 1/4 inch of the vegetable attached.
It is best if your scoop is somewhat sharp.
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Place eggplant shells onto a sheet pan.
Brush lightly with a tablespoon of oil.
Sprinkle with a pinch of salt and pepper.
Place pan into oven and roast for 20 minutes.
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Place eggplant flesh onto a cutting board.
Rough chop the eggplant into medium size pieces.
Place tomato onto board; chop into small pieces.
Rinse, shake dry and chop the parsley.
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Heat remaining oil in a large pan; add eggplant.
Cook and stir the eggplant for a quick minute over medium heat.
Add the tomato, mix together and cover the pan.
Cook tomato and eggplant for a few minutes.
Remove the cover from time to time to stir.
Eggplant should be soft and cooked through.
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Gather and measure all spice blend ingredients.
Mix ingredients together to form the blend.
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Add rice pilaf, pine nits and parsley to the pan.
Sprinkle spice blend over everything.
Use a spoon to mix all ingredients together.
This can be done off of the heat.
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Divide the grain stuffing evenly among the par-cooked eggplant shells.
Rinse out the pan that you used to cook and mix the ingredients.
You do not really need to rinse the pan if you don't want to.
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Place a couple of tablespoons of water into the pan.
Add the stuffed eggplant to the pan.
Cover pan and bake in the oven for 1 hour.
Remove from oven and serve.
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