Baked Rice Stuffed Eggplant

(5 votes)

2 small italian eggplants, about 8 ounces each
2 teaspoons olive oil
1/2 cup chopped onion
1 tablespoon pignoli (pine nuts)
1 cup cooked white rice
1 plum tomato, halved, seeded and diced
1 tablespoon finely chopped italian (flat leaf) parsley
1 teaspoon grated parmesan cheese

Using a spoon carefully remove the eggplant flesh leaving a 1/2-inch thick shell intact. Chop the flesh and add to the rice mixture. Pack the rice mixture into the scooped out eggplant shells. Sprinkle with the Parmesan. Arrange on baking sheet cover lightly with foil and bake 20 minutes. Uncover and bake until tops are browned, about 10 minutes more.


Hey, it was a great recipe, but I think some of the insructions are missing and I also think it would be better if the onions were pre-cooked/fried because they were still fairly hard and crucnhy even after the recommended 30mins. in the oven. Thanks for a great idea though!
Laura, Location not stated.

just wondering if you slice the eggplant before you lay it on the tray??
JOHN R BROWN, san diego

Ingredients: 2 small Italian eggplants, about 8 ounces each 2 teaspoons olive oil 1/2 cup onion, chopped 1 cup white rice, cooked 1 plum tomato, halved, seeded and diced 1 tablespoon ham, chopped 1 tablespoon pine nuts 1 tablespoon finely chopped Italian (flat leaf) parsley 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 teaspoon Parmesan cheese, grated Directions: Preheat oven to 400° F. Cut eggplants in half lengthwise. Score cut side at 1/2-inch intervals, brush lightly with 1 teaspoon of the olive oil and place cut side down on baking sheet. Bake until browned and eggplant is tender when pierced with skewer, about 15 minutes. Reduce oven temperature to 350° F and remove baking sheet to a wire rack, turn eggplant halves so that they are cut-side up to cool partially. Meanwhile combine the onion and remaining olive oil in a large skillet. Cook, stirring until onion is tender, about 5 minutes. Stir in the cooked rice, tomato, ham, pine nuts, parsley and salt and pepper until blended. Cover and remove from heat; set aside. When eggplant halves are partially cooled spoon out pulp with a soupspoon, taking care to leave the skin intact like a shell. Leave enough pulp inside shell of skin to form a lining and save the scooped-out shells. Set shells aside. Add the pulp to reserved rice mixture, mixing ingredients well to form a filling. Scoop filling mixture into the eggplant shells (much like filling hard-cooked eggs). Sprinkle with parmesan and return to oven. Bake for 10 minutes or until filling mixture is heated thoroughly. Servings: 4
Connie, Location not stated.

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