Eggplant Stuffed with Almonds, Currants and Rice Recipe

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Eggplant Stuffed with Almonds, Currants and Rice
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Ingredients
16
Count
Nutrition
507
Calories
Total time
46
Minutes
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Ingredients:

Directions:

  1. For sauce: Heat oil in large saucepan over low heat.
  2. Add garlic and cook, stirring occasionally, until soft, about 30 seconds.
  3. Add curry powder and stir 30 seconds.
  4. Mix in tomatoes and season.
  5. Bring to boil, reduce heat to low and cook until tomatoes are very soft, stirring occasionally, about 30 minutes.
  6. Mix in tomato paste.
  7. Puree in processor until smooth.
  8. Adjust seasoning.
  9. (can be prepared 1 day ahead) For pilaf: Heat 4 tsps olive oil in medium skillet over low heat.
  10. Add onion and cook until soft, stirring frequently, about 10 minutes.
  11. Add rice and stir until milky white, about 2 minutes.
  12. Add water, currants and season to taste.
  13. Bring to boil, stir, and cover.
  14. Reduce heat to low and cook until tender, about 18-20 minutes.
  15. Remove from heat, do not open, and let stand for 10 minutes.
  16. Preheat oven to 450F.
  17. Lightly grease shallow baking dish large enough to hold 4 eggplant halves.
  18. Make 1/8 inch deep cut around edge of each eggplant.
  19. Score 3 times down center.
  20. Arrange eggplants cut side up in dish.
  21. Sprinkle surface with salt and 2 tblsps olive oil.
  22. Bake until eggplant is tender when pierced with knife, about 25-30 minutes.
  23. Cool slightly.
  24. Remove eggplant pulp from skins using spoon; do not pierce skin.
  25. Coarsely chop pulp and add to pilaf.
  26. Taste and adjust seasoning.
  27. (can be prepared 1 day ahead. Cover skins and pilaf and refrigerate. Bring to room temperature before continuing.).
  28. Heat 2 tblsps olive oil in small skillet over medium-low heat.
  29. Add almonds and pine nuts and a pinch of salt.
  30. Stir until nuts are toasted a light-brown, about 2 minutes.
  31. Stir into pilaf with cilantro and spearmint.
  32. Preheat oven to 350F.
  33. Oil baking dish.
  34. Place eggplants, cut side up onto dish.
  35. Spoon pilaf into shells.
  36. Sprinkle with remaining 1 tblsp oil.
  37. Bake until hot, about 15 minutes.
  38. Reheat sauce, stirring frequently.
  39. Divide sauce among 4 plates and top with eggplant.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 506.69 Kcal (2121 kJ)
Calories from fat 374.52 Kcal
% Daily Value*
Total Fat 41.61g 64%
Sodium 20.6mg 1%
Potassium 1135.34mg 24%
Total Carbs 31.21g 10%
Sugars 19.92g 80%
Dietary Fiber 11.48g 46%
Protein 8.86g 18%
Vitamin C 26.9mg 45%
Iron 1.6mg 9%
Calcium 104.2mg 10%
Amount Per 100 g
Calories 99.92 Kcal (418 kJ)
Calories from fat 73.85 Kcal
% Daily Value*
Total Fat 8.21g 64%
Sodium 4.06mg 1%
Potassium 223.88mg 24%
Total Carbs 6.15g 10%
Sugars 3.93g 80%
Dietary Fiber 2.26g 46%
Protein 1.75g 18%
Vitamin C 5.3mg 45%
Iron 0.3mg 9%
Calcium 20.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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