Ingredients
- 4 miniature eggplants (1 pound), cooked as in Micro Tip
- Scant 1/4 cup long-grain white rice
- 1 small onion, peeled and chopped fine ( 1/3 cup)
- ½ cup loosely packed parsley leaves, chopped fine
- ¼ cup loosely packed fresh mint leaves, chopped fine
- 3 ounces calamata olives ( 1/2 cup), pitted and coarsely chopped
- ½ cup boxed strained tomatoes, or canned puree
- Grated zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- Scant 1/4 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (8 servings)
85 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 633 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 first-course servings
Preparation
- While eggplants are cooking, place rice in a small saucepan with 1/2 cup water. Bring to a boil on the stove. Reduce to a simmer. Cover and cook for 8 minutes, until half cooked. Drain.
- When eggplants are cool enough to handle, cut in half lengthwise. With a small knife, gently scrape out flesh, being careful not to tear the skin. Reserve shells. Coarsely chop flesh.
- In a medium bowl, combine eggplant flesh with rice and remaining ingredients. Divide filling evenly among the eggplant shells.
- Place in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 18 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Serve hot or at room temperature.
38 minutes
Dining and Cooking