New Taste Journal
Whole Grain · Whole Food · Big Flavors
Grain Stuffed Eggplant
2 Eggplant, medium size
1 Pinch Salt and Pepper
2 Tbs. Olive Oil, divided
Barley-Brown Rice Pilaf
2 Tbs. Chopped Parsley
2 Tbs. Pine Nuts
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
Heat Oven To 375°.
Wash, dry & cut eggplant in half lengthwise.
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.
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.
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.
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.
Gather and measure all spice blend ingredients.
Mix ingredients together to form the blend.
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.
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.
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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