Page 69 - One-Dish Meals

Stuffed Baby Eggplants

These “boats” capture the flavors of sunny Greece, with feta, olives,
and mint.

P R E P 30 minutes C O O K 35 minutes M A K E S 6 main-dish servings
6 small Italian eggplants 1 ⁄2 teaspoon dried mint
(8 ounces each) 1
⁄4 teaspoon coarsely ground
3 tablespoons olive oil black pepper
1 cup long-grain white rice 1 tablespoon fresh lemon juice
1
1 ⁄4 teaspoons salt 2 ounces feta cheese, crumbled
1
( ⁄2 cup)
1 medium red onion,
coarsely chopped 6 large pitted green olives,
coarsely chopped
1 medium red pepper, cut into
⁄4-inch dice lemon wedges
1
1 garlic clove, minced
1. Preheat oven to 450°F. Cut each eggplant lengthwise in half. Rub cut sides
of eggplants with 2 tablespoons olive oil. Place eggplants, cut side down, in
15 ⁄2" by 10 ⁄2" jelly-roll pan and bake 20 to 25 minutes until tender. Remove
1
1
jelly-roll pan with eggplants from oven. Turn oven control to 400°F.
2. While eggplants are baking, in 2-quart saucepan, heat rice, ⁄2 teaspoon
1
salt, and 2 cups water to boiling over high heat. Reduce heat to low; cover
and simmer 15 to 18 minutes, until rice is tender and liquid is absorbed.
3. With spoon, gently scoop out most of the flesh from each eggplant half,
leaving about ⁄4-inch-thick shell. Coarsely chop eggplant flesh and spoon
1
into bowl. Sprinkle eggplant shells with ⁄4 teaspoon salt. Set eggplant flesh
1
and shells aside.
4. In nonstick 12-inch skillet, heat remaining 1 tablespoon olive oil over
medium heat until hot.Add onion and red pepper and cook until vegetables
are tender, about 10 minutes, stirring frequently.Add garlic, mint, black pep-
per, and remaining ⁄2 teaspoon salt; cook 1 minute longer. Stir in eggplant
1
flesh and cook 5 to 10 minutes, stirring often. Stir in lemon juice.
5. Spoon rice into eggplant shells; top with eggplant mixture. Return to
same jelly-roll pan. Sprinkle feta cheese and chopped olives over filled egg-
plants. Bake 10 minutes or until heated through. Serve with lemon wedges.
E A C H S E R V I N G About 275 calories | 6 g protein | 42 g carbohydrate |
69
10 g total fat (3 g saturated) | 8 mg cholesterol | 575 mg sodium.