Eggplant Stuffed Mediterania

This post has been sponsored by ShopRite supermarket. All my own thoughts and opinions.
The baby eggplant section is filled with a spice mixture of rice, artichoke liver and juicy Kalamata olives, then served with spicy tomato sauce to make this a Mediterranean-inspired food-flavored meal.



Autumn starts in just a few days, and I'm very ready. In fact, September is my favorite year round when it comes to food!

On the one hand, September is when all produce the best summer available. I might not be a big fan of summer but I'm all about corn, tomatoes, Japanese cucumbers, and eggplants (of course)! And on the other hand, it starts to cool temperatures and I go into comfort food mode and get all inspired to start cooking some of the delicious late summer products.

material
For roasted eggplant

  • 4 baby eggplants (about 2 pounds total weight)
  • 2 tablespoons of ShopRite trading company Sicily Extra Virgin Olive Oil

To fill

  • 1 tablespoon of ShopRite trading company Sicily Extra Virgin Olive Oil
  • 1 small onion, diced
  • 3 cloves of garlic, chopped
  • 2 teaspoons of cumin powder
  • 1 1/2 cups of vegetable broth
  • 1 cup long white rice grain
  • juice of 1 tablespoon of lime
  • 1 teaspoon of orange juice
  • 3/4 Cup ShopRite Trading Company Pitted Kalamata Olive Parts
  • 3/4 cup of ShopRite trading company based on Artichoke liver marinated, roughly chopped
  • 1/4 chopped fresh parsley cup
  • Salt and pepper to taste

For sauce

  • 1 tablespoon of ShopRite trading company Sicily Extra Virgin Olive Oil
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 1 (28 ounce) of tomatoes can be destroyed
  • 1 teaspoon of organic sugar
  • 1/2 tsp red pepper crushed flakes, or according to taste
  • Salt and pepper to taste

Instructions

  1. Start by roasting eggplant. Preheat the oven to 400 ° F.
  2. Cut the eggplant, lengthwise, then brush the entire outer surface of each half with olive oil.
  3. Set the top eggplant in an oven safe, cut the sides, and bake until soft and brown, about 20 minutes.
  4. While roasted eggplant, start making filling. Cover the bottom of the media pan with olive oil and place it over medium heat.
  5. When the oil is hot, add the onion and saute for about 5 minutes, until soft and translucent.
  6. Add garlic and cumin. Continue stirring until very fragrant, about 1 minute.
  7. Add the stock and stir in rice. Increase heat and bring boiling broth.
  8. Reduce the heat and cover the pan. Leave until slowly Cook, cover for 20 minutes.
  9. While roasted eggplant and melted rice, make sauce. Cover the bottom of a small pan with olive oil and place it over medium heat.
  10. When the oil is hot, add the onion and saute for about 5 minutes, until soft and translucent.
  11. Add the garlic and saute for about 1 more minute, until it is very fragrant.
  12. Stir in crushed tomatoes, sugar and red pepper flakes. Increase heat and bring the mixture to a boil.
  13. Reduce the heat and allow the mixture to simmer until it thickens slightly, about 15 minutes, stirring occasionally.
  14. When the eggplant has finished baking, remove it from the oven and allow them to cool for a few minutes.
  15. When the eggplant is cool enough to handle, spoon out a little meat from the middle of each.
  16. Finished making filling with stirring lemon juice, zest, olives, liver artichokes and parsley. Season with salt and pepper to taste.
  17. The things are half eggplant by filling.
  18. Season the sauce with salt and pepper to taste, then spoon a little into each of the 4 dishes. Place 2 eggplants on top of each plate, then top with additional sauce.
  19. Serve.

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