Rice-stuffed Eggplant

Rice-Stuffed Eggplant Recipe from USA with Tomatoes and Parmesan Cheese

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour 20 minutes | Servings: 4

Introduction

Rice-stuffed eggplant is a delicious and hearty dish that combines the flavors of tender eggplant, savory rice, and tangy tomatoes. This recipe is perfect for a vegetarian main course or a side dish for a family meal.

History

The origins of rice-stuffed eggplant are not entirely clear, but stuffed vegetables have been a popular dish in many cultures for centuries. This recipe likely originated in the Mediterranean region, where eggplants are a staple ingredient in many dishes.

Ingredients

1 cup chopped onion
0.67 cup chopped green pepper
0.67 cup chopped celery
2 tbsp butter or margarine
0.5 cup uncooked rice
1 large eggplant
1 28 oz (794 g) can peeled whole tomatoes, chopped
1 tsp salt
1 tsp basil
0.13 tsp ground black pepper
2 tsp worcestershire sauce
grated parmesan cheese or shredded cheddar cheese (optional)

How to prepare

In a large skillet, cook the onion, green pepper, and celery in butter. Push the vegetables to one side.
Add the rice to the skillet and cook, stirring, until it turns golden brown.
Meanwhile, cut the eggplant in half and scoop out the pulp, leaving a 0.5 inch shell. Cut the pulp into small pieces and add it to the rice mixture.
Stir in the tomatoes, salt, basil, pepper, and Worcestershire sauce.
Cover the skillet and let it simmer for 20 minutes or until the rice is tender.
Spoon the mixture into the eggplant shells.
Bake at 350°F (177°C) for 1 hour.
Serve with cheese, if desired.

Variations

Add cooked ground meat or tofu to the filling for extra protein.
Top the stuffed eggplant with breadcrumbs or pine nuts before baking for added crunch.

Cooking Tips & Tricks

Be sure to choose eggplants that are firm and shiny, with no soft spots or blemishes.

- To make scooping out the eggplant easier, you can partially bake the eggplant in the oven before removing the pulp.

- Feel free to customize the filling with your favorite herbs and spices, such as oregano, thyme, or cumin.

Serving Suggestions

Serve rice-stuffed eggplant with a side salad or crusty bread for a complete meal.

Cooking Techniques

Baking the stuffed eggplant ensures that the flavors meld together and the eggplant becomes tender.

- You can also grill the stuffed eggplant for a smoky flavor.

Ingredient Substitutions

Use quinoa or couscous instead of rice for a different texture.

- Substitute diced zucchini or mushrooms for the eggplant if desired.

Make Ahead Tips

You can prepare the filling for the rice-stuffed eggplant in advance and store it in the refrigerator until ready to bake.

Presentation Ideas

Garnish the stuffed eggplant with fresh herbs, such as parsley or basil, for a pop of color.

Pairing Recommendations

Pair rice-stuffed eggplant with a glass of red wine, such as Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of rice-stuffed eggplant contains approximately 200 calories.

Carbohydrates

Each serving of rice-stuffed eggplant contains approximately 30 grams of carbohydrates.

Fats

Each serving of rice-stuffed eggplant contains approximately 5 grams of fats.

Proteins

Each serving of rice-stuffed eggplant contains approximately 4 grams of proteins.

Vitamins and minerals

Rice-stuffed eggplant is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (cheese) and gluten (Worcestershire sauce).

Summary

Rice-stuffed eggplant is a nutritious and satisfying dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Rice-stuffed eggplant is a flavorful and nutritious dish that is perfect for a vegetarian meal. With a delicious filling of rice, tomatoes, and spices, this dish is sure to become a family favorite.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for rice-stuffed eggplant. It was a hot summer day, and I was rummaging through an old recipe box that had been passed down to me from my own grandmother. As I sifted through the yellowed index cards and faded clippings, I came across a handwritten note scrawled in elegant script that caught my eye.

The note read: "Rice-stuffed Eggplant - a family favorite passed down through generations. A delicious and hearty dish that is sure to satisfy even the pickiest of eaters. Enjoy!"

Intrigued, I set to work gathering the ingredients and preparing the dish. The process was laborious but fulfilling, as I carefully hollowed out the eggplants and cooked the rice to the perfect consistency. The aroma of garlic and herbs filled the kitchen, and I couldn't help but feel a sense of pride as I placed the stuffed eggplants in the oven to bake.

As the dish cooked, I couldn't help but wonder about the origins of this recipe. Who had first created it? Where had it come from? I decided to do some investigating and asked my own mother about the recipe's history.

She smiled knowingly and told me that the recipe had been passed down through our family for generations. It had originated in our ancestral village in Italy, where my great-great-grandmother had first created it as a way to stretch a meager pantry into a hearty meal for her family. The recipe had been handed down through the years, with each generation adding their own twist to it.

I was fascinated by this story and felt a deep connection to my ancestors as I took the steaming dish of rice-stuffed eggplant out of the oven. The eggplants were perfectly tender, the rice fluffy and flavorful. I couldn't wait to share this dish with my own family and carry on the tradition that had been passed down to me.

As I sat down to enjoy the meal with my loved ones, I couldn't help but feel grateful for the rich culinary heritage that I had inherited. Each bite of the rice-stuffed eggplant was a reminder of the love and care that had gone into creating this dish over the years. It was a taste of the past, a connection to my roots that I cherished deeply.

And so, as I savored the last bite of my meal, I made a silent vow to continue passing down this recipe to future generations. For the rice-stuffed eggplant was not just a dish to be enjoyed, but a piece of my family's history that I was proud to carry on. And I knew that as long as I kept cooking and sharing this recipe, a part of my ancestors would always be present at the table with me.