Stuffed Eggplant de Sedona
2 medium eggplants
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.
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
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.
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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