Ingredients Jump to Instructions ↓

  1. 1 medium-size eggplant

  2. 1 to 1-1/2 tsp salt

  3. 1 medium-size yellow onion, peeled and chopped fine

  4. 2 Tbsp olive oil

  5. 2 Tbsp water

  6. 1-1/4 cups prepared rice pilaf

  7. 1/4 cup seedless raisins

  8. 1/8 tsp pepper

  9. 1 tsp minced fresh dill or 1/2 tsp dried dill

  10. 1 tsp minced parsley

Instructions Jump to Ingredients ↑

  1. Slice 1-inch off stem end of eggplant to make a lid, then, using a sharp knife, hollow out eggplant , leaving a shell 1/2-inch thick; sprinkle inside lightly with salt .

  2. Chop flesh medium fine. Saute onion in the oil 8 to 10 minutes over moderately high heat until golden, add chopped eggplant , and stir-fry 2 to 3 minutes. Add water, cover, and simmer over lowest heat 10 to 15 minutes until eggplant is tender. Mix with rice pilaf , raisins , pepper , dill , and parsley. Fill eggplant shell, and cover with stem lid.

  3. Stand eggplant upright in a deep kettle, pour in water to a depth of 3 inches, cover, and simmer about 45 minutes until fork tender. Check pot occasionally to see that eggplant isn't slipping from its upright position. Lift eggplant from water, cut into wedges, and serve.

  4. Yield: 4 servings Per serving: 220 calories, 10 mg cholesterol, 800 mg sodium Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)

  5. Reprinted with permission.


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