Eggplant Provence

Eggplant Provence

This simple entrée adds interest to any meal.

Rating:

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Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 40 mins
Extra Time: 45 mins
(for pre-cooking and cooling rice)

Yield: 6 x 1/3-eggplant filling

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 2 medium eggplants
  • 1 pinch of salt
  • 2 Tbsp olive oil
  • 4 spring onions
  • 1 garlic clove, crushed
  • 1 tomato
  • 2 cup cooked Wild Blend rice, cooled
  • 1/2 tsp dried oregano
  • 1 cup tomato juice
  • 1 Tbsp chopped parsley

Directions:

Preheat oven to 350°F.

Cut eggplants into halves lengthwise. Scoop out the flesh, leaving a 1-inch shell, and dice. Sprinkle salt over the shells and allow to stand for 30 minutes.

Meanwhile, heat 1 tablespoon of the oil in a skillet. Cook diced eggplant flesh, onions, garlic, and tomato until eggplant is just tender. Stir in rice and oregano.

Drain any liquid from eggplant shells. Pat dry with paper towel, and brush the outside of the shell with the remaining oil. Spoon rice mixture evenly into cavities. Arrange in a shallow ovenproof dish. Pour tomato juice over eggplants.

Bake in a preheated oven for 35 to 40 minutes or until tender. Serve sprinkled with parsley.