2 medium or large eggplants
Leaving the stems on, slice the eggplants in half lengthwise and place them, cut side down, on an oiled baking sheet. Covered them with aluminum foil and bake at 375 degrees for about 45 minutes, until tender.
1 cup finely chopped onions
2 garlic cloves, pressed or minced
1/4 teaspoon ground red pepper or berbere
1 tablespoon hungarian paprika
1 tablespoon ground cumin seeds
1/4 teaspoon ground cloves
2 chopped tomatoes
1/2 cup vermicelli, broken into short pieces
1 cup water
1 cup cooked brown rice
1 cup cooked chick peas
1/2 cup raisins
3 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
salt and pepper to taste
Sauté the onions, garlic and spices until onions are translucent. Stir often to prevent spices from burning. Add the chopped tomatoes and simmer, covered, for 3 or 4 minutes. Meanwhile, in a separate pot, fry the vermicelli in olive oil for a couple of minutes until the color changes to golden-brown. After the frying, immediately add a cup of water, bring it to a boil, and simmer, covered, for about 5 minutes, until the water is absorbed; remove from heat.
Add rice, chick peas, and raisins. Stir in the sautéed onion-tomato mixture, lemon juice, and parsley. Add salt and pepper to taste. Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow. Mound a quarter of the filling on each half. Baked, covered, at 375 degrees for 20 minutes. Garnish with pimiento strips and feta.
Oh so yummy! I didn't have any cloves or vermicelli but it was still great without either. I think I might try to add some ground lamb next time. There will *definitely* be a next time.
Click Here to Comment on This Recipe