Eggplant Napoleon (version II)

Eggplant
1 large eggplant
1 tablespoon olive oil
salt and pepper to taste
Vegetable Filling
1 large shallot, finely chopped
1 zucchini, unpeeled, finely chopped
2 garlic cloves, minced
3 tablespoons olive oil
1/2 cup cream
1/2 cup bread crumbs
1 cup crumbled feta cheese
3 sprigs fresh oregano, finely chopped
salt and pepper to taste
Onion Crumb Topping
1 medium onion, finely chopped
1 tablespoon olive oil
1/2 cup bread crumbs

Combine 1/2 cup butter with the cream cheese in a large bowl. Mix well and set aside.

Bring the water to a boil in a large saucepan. Add the spinach and arugula and cook until almost tender. Drain well, reserving the cooking liquid. Coarsely chop the spinach and arugula. Add to the cream cheese mixture and mix well.

Place the mixture in the saucepan and add the cream, reserved cooking liquid, basil, salt and pepper. Simmer over very low heat while preparing the rice. To prepare the rice, heat the oil and 2 tablespoons butter in a saucepan over medium-high heat until the butter is melted.

Add the shallots and sauté until translucent.

Add the rice, stirring until each grain is coated.

Add 1/2 cup of the simmering vegetable mixture and reduce the heat to medium. Cook until the rice has absorbed all the liquid, stirring constantly. Add another 1/2 cup of the simmering vegetable mixture. Cook until the rice has absorbed the liquid, stirring constantly.

Add 1/4 cup of the simmering vegetable mixture. Cook until the rice has absorbed the liquid, stirring constantly.

Repeat the process with 1/4 cup of the vegetable mixture at a time until the rice cannot absorb any more liquid. The rice should be creamy but not runny. Adjust the seasonings.

Servings: 6


Comments:

These instructions clearly have nothing to do with making eggplant Napoleon. The directions make no mention of eggplant anywhere yet do talk about ingredients like cream cheese which isn't listed in the ingredients
Anonymous, Location not stated.


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