Lemon Rice Stuffed Eggplant (serves 2)
I have very fond memories of a Greek restaurant in downtown Detroit. Their tomato, rice and lemon dishes were fabulous warming comfort foods for the Michigan winters and are the inspiration for this recipe. ~ Glyn
Lemon Rice Stuffed Eggplant
1 medium eggplant, halved lengthwise
½ c. uncooked rice (jasmine or basmati)
1 c. vegetable broth or 1 c. water and 1 vegetable bouillon cube
2 tsp. olive oil
½ c. chopped onion
¼ c. chopped sweet pepper
1 clove garlic, minced
1 c. homemade or canned tomato sauce
¼ tsp. dried oregano
¼ tsp. dried basil
¼ c. raisins
¼ c. chopped, pitted greek olives
1 tbsp. fresh lemon juice
¼ tsp. ground sumac berries
¼ c. chopped walnuts or 2 tbsp. toasted pine nuts
½ lemon, thinly sliced
Brush the cut side of the eggplant very lightly with oil. Place cut side down on parchment paper and bake at 450 for 20 minutes. When cool enough to handle, scoop a hollow out of each half. Set aside.
Saute the onion, pepper and garlic in the olive oil.
Add the reserved eggplant, tomato sauce, herbs, raisins, olives and lemon juice. Simmer for 20 minutes while the rice cooks.
Cook the rice in the broth or bouillon. Stir in the lemon juice and ground sumac berries.
Add the rice to the tomato sauce and stir well.
Place the eggplant, right side up on a new sheet of parchment paper. Fill with the rice stuffing. (Refrigerate any leftover stuffing for another use.)
Garnish with the chopped nuts and sliced lemon and bake at 350 for 30 minutes.
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