Greek Pilaf Stuffed Eggplant |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Another from the mother in law that I have not yet tried. Ingredients:
2 eggplants |
1 cup minced onion |
2 minced garlic cloves |
1 stalk minced celery |
1/4 cup sunflower seeds |
2 -3 tablespoons olive oil |
2 1/2 cups cooked brown rice |
1 -2 teaspoon mint (dried or fresh) |
1 lemon, juice of |
1/4 cup chopped fresh parsley |
salt |
pepper |
crumbled feta (to taste) |
Directions:
1. Heat oven to 350°F.
2. Cut eggplants in half lengthwise and bake, facedown on oiled tray for 20-25 minutes.
3. While eggplant bakes: Heat olive oil in medium saucepan, saute onion, garlic, celery and sunflower seeds. Saute until onions are soft and transparent.
4. combine remaining ingredients in medium bowl and add onion mixture.
5. Remove eggplant from oven and scoop out a hole from each half. Add insides to rice mixture.
6. Scoop mixture into hole in eggplant halves and serve.
|
|