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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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dinner/arabesque Ingredients:
1 lb. eggplant |
1/8 tsp salt |
1/3 cup olive oil |
3 tbsp pine nuts |
1 cup brown rice |
2 tomatoes |
1 1/2 tsp sugar |
2 tbsp raisins |
1/8 tsp salt |
1/8 tsp black pepper |
1 tsp cinnamon |
1/2 tsp allspice |
4 tbsp dill |
Directions:
1. Peel eggplants and cut into 1 inch cubes. Place on a sheet of foil. Sprinkle with salt. Spray with pam. Preheat oven to highest temperature. Bake eggplants for 25 minutes or until they are soft and lightly browned.
2. Fry onion in 2T oo. Add pine nuts when they begin to color. Add rice and stir until well coated with oil. Add tomatoes and sugar and simmer 5 minutes.
3. Add raisins and 1 1/2 cups water. Season with salt, pepper, cinnamon, allspice and stir gently. Cook, covered, over a low heat until liquid is absorbed.
4. Stir in 4 to 5T olive oil and chopped dill. Fold in eggplant.
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