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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 10 |
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A non-traditional variation of a classic Greek dish. Rice replaces the meat. Ingredients:
2 cups chicken stock or 2 cups broth |
3/4 cup long-grain white rice |
2 medium eggplants, unpeeled, cut into 1/2-inch slices |
3 tablespoons olive oil, divided |
1/4 cup pine nuts |
1 large yellow onion, diced |
4 garlic cloves, minced |
1 teaspoon salt |
1/4 teaspoon ground allspice |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
fresh ground black pepper |
2 teaspoons fresh lemon juice |
1 (1 7/8 ounce) can crushed tomatoes in puree |
2 large tomatoes, seeded, sliced, and drained |
1 cup crumbled feta cheese |
Directions:
1. In a saucepan over high heat, bring stock to a boil; stir in rice.
2. Lower heat to medium-low; cook, covered for about 20 minutes or until liquid is absorbed.
3. Put eggplant slices on a baking sheet lightly coated with cooking spray; brush tops with 2 tablespoons oil.
4. Bake in a 375° oven for about 20 minutes or until softened and lightly browned.
5. In a skillet, add remaining oil.
6. Add in pine nuts; stir/saute for about 2 minutes or until golden brown.
7. Add in onion, garlic, and seasonings; stir/saute for about 5 minutes or until tender.
8. Stir in lemon juice and canned tomatoes; cook 2 minutes or until blended.
9. Lower oven temp to 350°; in a 13x9 inch baking dish that has been coated with cooking spray, layer half the eggplant, half the rice, all of the tomato slices and half the tomato sauce; repeat layers.
10. Cover and bake 25 minutes.
11. Uncover and sprinkle with feta cheese.
12. Bake, uncovered, about 20 more minutes or until bubbly.
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