Stuffed Globe Eggplants

10 ingredients
1 steps

Ingredients

  • 2 large globe eggplants
  • 2.5 cups long grain wild rice
  • 2 cups vegetable stock
  • 1 can stewed or fire roasted tomatoes
  • 2 sm yellow onion, chopped
  • a handful of cherry tomatoes, halved
  • 3 tspn EVOO
  • 4 cloves garlic, diced
  • thyme
  • salt and pepper

Directions

  1. 1
    {"0":"Preheat oven to 400 bake","2":"sprinkle eggplants generously with salt and drain for at least 60 minutes upside down in collinder; rinse with cold water; pat \/squeeze dry btween 2 paper towels","4":"Scoop out flesh from globe eggplants leaving about 3\/4 inch edge rim all around","5":"Roughly chop flesh and put aside.","7":"Brush both sides of eggplant lightly with oil and bake eggplants upside down in a baking dish for about 20 min.","9":"Put EVOO in pan and saute garlic and onion in oil until just starting to brown. Then add diced eggplant flesh and cherry tomatoes and 1 c stock. Add all spices to taste. Cover and simmer; stirring occasionally.","11":"Cook rice separately according to directions. Then add rice to above stuffing mixture.","13":"Lightly reoil baking dish. Fill eggplants wuth stuffing. Surround with stewed or fire roasted tomatos tomatoes and pour remaining c of vegetable stock on top of stuffing to keep rice moist. Bake for 20 more minutes, basting with the tomatoes. Scoop all stewed tomatoes on top before serving."}

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