Stuffed Eggplant de Sedona

2 medium eggplants
1/2 cup cooked rice
1/2 cup cooked black or adzuki beans
1/4 cup chopped, hydrated, sun-dried tomatoes
1/4 cup pine nuts
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 pinch cayenne (optional)
1/2 cup whole-grain bread crumbs
1/4 cup minced fresh cilantro
1/2 cup red wine
1/2 cup vegetable stock

Slice the eggplant in half and hollow them out, leaving about 1/2-half-inch thick shells. Steam the shells lightly so they do not lose their shape. Chop the rest of the eggplant, and set aside for the stuffing.

Preheat the oven to 375 degrees.

In a bowl, mix together the chopped eggplant, rice, beans, tomatoes, pine nuts and seasonings. Spoon into the shells, heaping high. Sprinkle the tops with the bread crumbs and cilantro. Place in a baking dish, and pour the wine and vegetable stock over the stuffed eggplant. Bake uncovered 30 to 35 minutes. Serve with crusty jalapeno bread and a salad.

Serves 4.

Variations: Add to the filling some sautéed button or shiitake mushrooms or a couple of cloves of garlic. Use scallions or parsley as a garnish.



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