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  Added: Jun 22, 2007  •  Visited (2716)  •  Print version Print this recipe (137)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Baked Eggplant And Rice Casserole
(Melitzana Ke Rize Sto Fourno)
What You Need:
  • 2 eggplants, about 1½ pounds each
  • 1 teaspoon salt
  • ¼ cup vegetable or olive oil
  • 3 cups finely minced onion
  • 1 tablespoon minced garlic
  • 1 green pepper, seeded and cut into 1-inch cubes
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 3 tomatoes, peeled, seeded, and chopped
  • 1 cup raw converted rice
  • 2¼ cups boiling chicken stock
  • Salt and pepper to taste
  • ½ cup grated kefalotiri cheese
  • 2 tablespoons butter

  • How To Cook:
    1. Preheat oven to 400°F.

    2. Slice unpeeled eggplants and cut into 1-inch cubes. Place in a colander, sprinkle with salt, cover with a weighted plate, and let stand for 30 minutes.

    3. Heat oil in a heavy skillet. Carefully dry eggplant pieces and add to the skillet. Cook over high heat, stirring occasionally, until lightly browned.

    4. Add onion, garlic, green pepper, oregano, and bay leaf while stirring. Stir in tomatoes and reduce heat. Simmer for 5 minutes, or until most of the liquid has evaporated.

    5. Pour vegetable mixture into a casserole and stir in the rice and boiling chicken stock. Season with salt and pepper. Sprinkle with cheese and dot with butter.

    6. Bake, uncovered for 30 minutes, or until the liquid has been absorbed by the rice.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Vegetables » Eggplants
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Vegetables » Onion
    Dish » Side Dishes

     





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