Spicy Rice and Eggplant with Mint Sauce

2 1 pound eggplants, cut into rounds
1/4 teaspoon each salt and pepper
olive oil spray
1 onion, diced
6 Italian plum tomatoes, diced
1 16 ounce jar tomato salsa
1/3 cup raisins, chopped
1 1/2 teaspoons each ground cinnamon and cumin
2 1/2 cups brown rice, cooked
Mint Sauce:
1 cup plain yogurt
2 tablespoons fresh mint, chopped
1 1/2 teaspoons grated lemon peel
1 teaspoon garlic, minced
1/8 teaspoon each salt and pepper

Have an 8 inch square baking dish ready. Place eggplants in bowl, coat all sides with olive oil nonstick spray. Sprinkle with salt and pepper. Layer on broiler rack. Broil 8 minutes until lightly browned and tender. Repeat with remaining eggplant. Coat skillet with nonstick spray. Heat. Add 1 onion, diced, sauté 5 minutes until golden. Stir in tomatoes, salsa, raisins, spices and cooked brown rice. Turn oven to 375F. Line baking dish with half of the eggplant. Top with rice mixture, cover with remaining eggplant. Cover dish and bake 30 minutes.

Mint Sauce:
Mix yogurt, mint, grated lemon peel, garlic and salt and pepper in bowl, pass around the table.

Makes 4 servings.

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