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Eggplant Provencale 2
from: Karen C. Greenlee

New Recipes from Moosewood Restaurant
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"New Recipes From Moosewood Restaurant"

Serving Size: 6

  • 1 1/2cUncooked brown rice
  • 1 tb Olive oil
  • 1 pn Saffron
  • 3 cWater
  • 1 1/2ts Salt
  • 2 tb Olive oil
  • 3 md Eggplants
  • 1/4c Water
  • 1/4c Sherry
  • 2 tb Olive oil
  • 3 c Minced onions
  • 1 lg Red bell pepper, minced
  • 1 tb Sherry
  • 1/2ts Cayenne
  • 2 md Tomatoes, chopped
  • 1/2c Dried currants
  • 1/2c Chopped fresh parsley
  • 1/4ts Black pepper
  • 1/2c Tomato juice
  • 1/2c Toasted slivered almonds
  • Chopped fresh parsely
Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt.

Brush a large baking pan with olive oil.
Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan.
Add sherry & water.
Cover tightly with aluminum & bake at 375F till tender, about 45 minutes.

Meanwhile, saute the onions in 2 tb olive oil for 10 minutes.
Add peppers, 1 tb sherry & cayenne.
Saute covered for 5 minutes.
Stir in tomatoes, currants, parsley & black pepper.
Simmer covered for a few minutes.
Combine rice & vegetable mixture.

When eggplants are cool enough to handle, gently mash them & push the soft middle to the side.
Mound the rice pilaf on each eggplant half.
Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes.
Serve garnished with almonds & parsley.