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What You Need:
(To Serve: 8)
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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
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 400°.
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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.
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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.
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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.
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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.
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6. Bake, uncovered for 30 minutes, or until the liquid has been absorbed by the rice.
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