Eggplant Stuffed With Rice And Tomato Recipes

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TOMATOES STUFFED WITH RICE



Tomatoes Stuffed with Rice image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan

Steps:

  • Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
  • Preheat the oven to 350 degrees F.
  • Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
  • Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
  • Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
  • Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

EGGPLANT STUFFED WITH RICE AND TOMATOES



Eggplant Stuffed With Rice and Tomatoes image

Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don't require a lot of patience to assemble - they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield Serves six

Number Of Ingredients 14

2 1/2 to 3 pounds small or medium eggplants
Salt to taste
1 1/2 pounds tomatoes, grated on the large holes of a box grater
3 tablespoons extra virgin olive oil
4 to 6 garlic cloves to taste, minced
1/2 cup uncooked long-grain or basmati rice
1/2 cup finely chopped cilantro
3 tablespoons finely chopped mint
Freshly ground pepper to taste
Juice of 2 lemons
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
3 tablespoons tomato paste

Steps:

  • Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
  • Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender.
  • In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper.
  • Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat.
  • Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They're good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 12 grams

EGGPLANT STUFFED WITH RICE AND TOMATOES



Eggplant Stuffed with Rice and Tomatoes image

Eggplant Stuffed with Rice and Tomatoes

Time 1h35m

Yield 8

Number Of Ingredients 19

1 cup Mahatma® Basmati Rice
4 medium eggplants
2 tsp kosher salt, divided
1/3 cup olive oil, divided
1/4 cup tomato paste
3 cups puréed tomatoes (passata)
2 cups sodium-reduced chicken broth
1 onion, diced
3 cloves garlic, minced
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp allspice
1/4 tsp ground cinnamon
1/2 tsp pepper
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
2 tbsp lemon juice

Steps:

  • These savory stuffed eggplants are filled to perfection with a hearty and meat-free combination of aromatic Mahatma® Basmati Rice, fresh herbs, spices and rich tomato sauce. Step 1
  • Preheat oven to 400°F. Cut each eggplant in half lengthwise. Step 2
  • Using a spoon, scoop out center of each eggplant half, leaving a 1/2-inch border around edges; reserve pulp. Sprinkle eggplant shells with salt. Transfer to baking tray, cut side down. Finely chop reserved eggplant pulp. Set aside. Step 3
  • In an ovenproof high-sided skillet set over medium heat, cook 1 tbsp oil and tomato paste, stirring constantly, for 1 minute. Stir in puréed tomatoes and broth; bring to boil. Transfer 3 cups tomato sauce to separate bowl; set aside. Add rice to remaining tomato sauce in skillet; bring to boil. Reduce heat to low; cover and cook for 15 to 18 minutes or until most of the liquid is absorbed. Step 4
  • In a separate large skillet set over medium heat, heat 1/4 cup oil; add eggplant pulp, onion and garlic. Cook for 5 to 8 minutes or until tender. Stir in paprika, cumin, coriander, allspice and cinnamon. Cook for 1 to 2 minutes or until well combined and fragrant. Season with pepper. Let cool slightly. Step 5
  • In a small bowl, stir together cilantro, mint and parsley. Reserve 2 tbsp; set aside. Stir remaining herbs and lemon juice into eggplant mixture. Step 6
  • Spoon reserved tomato sauce into the bottom of a 13×9-inch baking pan. Arrange eggplants, cut side up, on tomato sauce (sauce should come about halfway up sides of eggplants; add a splash of water if needed). Step 7
  • Drizzle with remaining olive oil; cover with foil and bake for 10 to 12 minutes or until eggplant has softened. Step 8
  • Mix together cooked rice with cooked eggplant mixture; spoon into eggplant shells. Bake uncovered for 10 to 12 minutes or until eggplant is tender. Step 9
  • Serve tomato sauce onto serving plates; arrange stuffed eggplants on top. Sprinkle with reserved cilantro mixture. Flavor Tip Serve with a garlicky tahini sauce to drizzle over top. To make this dish completely vegan, instead of using chicken broth, use vegetable broth as you would if making vegan paella.

EGGPLANT STUFFED WITH RICE AND TOMATO



EGGPLANT STUFFED WITH RICE AND TOMATO image

Categories     Vegetable     Dinner

Yield 6

Number Of Ingredients 14

2 1/2 to 3 pounds small or medium eggplants
Salt to taste
1 1/2 pounds tomatoes, grated on the large holes of a box grater
3 tablespoons extra virgin olive oil
4 to 6 garlic cloves (to taste), minced
1/2 cup uncooked long-grain or basmati rice
1/2 cup finely chopped cilantro
3 tablespoons finely chopped mint
Freshly ground pepper to taste
Juice of 2 lemons
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon sugar
3 tablespoons tomato paste

Steps:

  • 1. Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins. 2. Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender. 3. In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper. 4. Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat. 5. Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They're good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.

YUMMY STUFFED EGGPLANT WITH MEAT AND RICE



Yummy Stuffed Eggplant with Meat and Rice image

Make and share this Yummy Stuffed Eggplant with Meat and Rice recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs small eggplants or 2 medium eggplants
salt and pepper
1 -2 tablespoon tomato paste
4 cloves garlic, halved
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/2 cup long-grain rice, rinsed and drained
salt & freshly ground black pepper
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 medium onion, finely chopped
1/2 lb lean ground beef
2 tablespoons chopped parsley
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons slivered almonds, toasted (optional)

Steps:

  • Cut the stem ends from the eggplants.
  • Halve the eggplants lengthwise.
  • Peel if desired; if the eggplant is fresh, there is no need to peel it.
  • Use a spoon to scoop out the centers, leaving boat-shaped shells.
  • Keep the flesh you scooped out to add to the stuffing.
  • Sprinkle the shells with salt.
  • Put them in a colander upside down and leave to drain for 1/2 hour.
  • Preheat oven to 425 degrees C.
  • Prepare the stuffing: Add the rice to 3 cups boiling salted water and boil for 10 minutes until not quite tender.
  • Rinse under cold running water and drain well.
  • Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown.
  • Leave to cool.
  • Mix with the beef, parsley, cumin, turmeric and almonds.
  • Chop the flesh removed from the eggplant.
  • Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt.
  • Saute over medium-low heat, stirring often, until tender, about 10 minutes.
  • Leave to cool and mix with the stuffing.
  • Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.
  • Rinse the eggplant shells, pat them dry and put them in a baking dish.
  • Fill them with the stuffing.
  • Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.
  • Add enough water to the dish to cover the eggplant by one third.
  • Add the garlic to the dish.
  • Spoon 1 tablespoon oil over the eggplant.
  • Cover and bake 15 minutes.
  • Reduce the heat to 350 F and continue baking, covered, 15 more minutes.
  • Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.

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