Sun-Dried Tomato-Basil Rice Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The ingredient list may seem long, but the steps are quick and simple. Long-grain rice can be substituted for the jasmine. Ingredients:
2 cups water |
1 cup uncooked jasmine or long-grain rice |
2 cups boiling water |
2 ounces sun-dried tomatoes, packed without oil (about 24) |
4 cups diced peeled eggplant |
1/2 teaspoon salt, divided |
1/2 teaspoon dried italian seasoning |
1/2 teaspoon olive oil |
1/2 cup finely chopped onion |
1 garlic clove, minced |
1/2 cup dry breadcrumbs |
1/4 cup chopped fresh basil |
1 tablespoon capers, chopped |
2 eggs, lightly beaten |
2 tablespoons olive oil, divided |
red pepper sauce (optional) |
basil leaves (optional) |
Directions:
1. Bring 2 cups water to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.
2. Combine 2 cups boiling water and tomatoes in a bowl; let stand 30 minutes or until softened. Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes; set aside.
3. Place eggplant on a foil-lined baking sheet, spreading evenly. Sprinkle 1/4 teaspoon salt and Italian seasoning over eggplant. Bake at 375° for 35 minutes or until tender.
4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes.
5. Combine onion mixture, rice, tomatoes, reserved 1/4 cup liquid, eggplant, remaining 1/4 teaspoon salt, breadcrumbs, basil, capers, and eggs in a large bowl. Divide mixture into 16 equal portions, shaping each into a 3 1/2-inch cake.
6. Heat 1 1/2 teaspoons oil in skillet over medium-high heat. Add 4 cakes, and cook 6 minutes or until golden, turning cakes carefully after 3 minutes. Repeat procedure with remaining oil and cakes. Serve with Red Pepper Sauce, if desired, and garnish with basil leaves, if desired.
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