Eggplant with Rice

MAIN COURSE
This recipe was given to me by Nurit when we stayed at Kaliah Kibbutz in Israel.
Ingredients
2 cups of rice, cooked
2 onions, chopped
1 large eggplant (aubergine)
1 pt 600mls tomato juice
4 Tblsp oil
1/2tsp sweet basil
1/2tsp parsley
1/2tsp thyme
Method
Cut the eggplant into small wedges and cook by steaming until almost done, just tender.
Brown the onion in the oil, remove and save. Lightly toss the herbs and mix in the cooked rice. Stir thoroughly then add the eggplant wedges.
Grease a baking dish and pour in the mixture. Sprinkle with the onions. Pour over tomato juice and bake at 180C, 350 F, GM 4 for 25 minutes until nice and bubbly.
Serves 4 people.

Advertisements
This entry was posted in Main course. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s