====== Stuffed Eggplant ======
  * 2 med/large eggplants
  * salt
  * 1 1/2lb (1/2lb+1lb) tomatoes - grated on large holes of box grater
  * 3 Tbsp (2Tbsp+1Tbsp) extra virgin olive oil
  * 5 (4+1) garlic cloves - minced
  * 1/2 cup uncooked long-grain or basmati rice
  * 1/2 cup chopped cilantro
  * 3 Tbsp chopped mint (3 tsp dried alternative)
  * Ground pepper
  * Juice of 2 lemons (1lemon+1lemon)
  * 1/2 tsp ground allspice
  * 1/2 tsp ground cinnamon
  * 1/4 tsp sugar
  * 3 Tbsp tomato paste

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  - Cut the eggplants in half. With a grapefruit spoon or small knife, remove the flesh to within 1/2" of the skins.
  - Sprinkle the eggplant shells with salt, and let sit for 30 min. Chop the flesh and steam for 20 min. until tender.
  - In a large bowl combine 1/2lb tomatoes, the steamed eggplant, 2 Tbsp olive oil, 4 cloves of garlic, the rice, cilantro, mint, and juice of 1 lemon. Season with salt and pepper.
  - Combine the remaining tomatoes, olive oil, allspice, cinnamon, 1 lemon juice. Season with salt and pepper. Pour into 9x13 baking pan. Place the eggplant shells in the baking pan and fill with the rice mixture. Cover tightly with aluminum foil and bake in 375 deg oven for 45 - 60 min. until the rice and eggplant are tender. If required remove the cover after 30 min to evaporate and thicken the sauce. Remove from heat.
  - Transfer the eggplants to a platter. If sauce is not thickened place pan over burner and heat to reduce. Pour over the eggplants and allow to cool to warm or room temperature. Garnish with chopped parley or cilantro if desired.

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  Serves: 4      Total cook time: 1 hr  15min
  Source: NYT recipes for health Aug 29, 2011



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{{tag>food,maincourse,vegetarian,side }}