Eggplant with Rice

This recipe was given to me by Nurit when we stayed at Kaliah Kibbutz in Israel.
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
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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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