A non-traditional variation of a classic Greek dish. Rice replaces the meat.
Ingredients: [‘chicken stock’, ‘long-grain white rice’, ‘eggplants’, ‘olive oil’, ‘pine nuts’, ‘yellow onion’, ‘garlic cloves’, ‘salt’, ‘ground allspice’, ‘ground cumin’, ‘ground cardamom’, ‘fresh ground black pepper’, ‘fresh lemon juice’, ‘crushed tomatoes in puree’, ‘tomatoes’, ‘feta cheese’]
Quantity of Ingredients: [“2 cups chicken stock or 2 cups broth”,”3/4 cup long-grain white rice”,”2 medium eggplants, unpeeled, cut into 1/2-inch slices “,”3 tablespoons olive oil, divided “,”1/4 cup pine nuts”,”1 large yellow onion, diced “,”4 garlic cloves, minced “,”1 teaspoon salt”,”1/4 teaspoon ground allspice”,”1/2 teaspoon ground cumin”,”1/4 teaspoon ground cardamom”,” fresh ground black pepper”,”2 teaspoons fresh lemon juice”,”1 (1 7/8 ounce) can crushed tomatoes in puree”,”2 large tomatoes, seeded, sliced, and drained “,”1 cup crumbled feta cheese”]
Number of Servings: 8
Steps: [‘In a saucepan over high heat, bring stock to a boil; stir in rice.’, ‘Lower heat to medium-low; cook, covered for about 20 minutes or until liquid is absorbed.’, ‘Put eggplant slices on a baking sheet lightly coated with cooking spray; brush tops with 2 tablespoons oil.’, ‘Bake in a 375° oven for about 20 minutes or until softened and lightly browned.’, ‘In a skillet, add remaining oil.’, ‘Add in pine nuts; stir/saute for about 2 minutes or until golden brown.’, ‘Add in onion, garlic, and seasonings; stir/saute for about 5 minutes or until tender.’, ‘Stir in lemon juice and canned tomatoes; cook 2 minutes or until blended.’, ‘Lower oven temp to 350°; in a 13×9 inch baking dish that has been coated with cooking spray, layer half the eggplant, half the rice, all of the tomato slices and half the tomato sauce; repeat layers.’, ‘Cover and bake 25 minutes.’, ‘Uncover and sprinkle with feta cheese.’, ‘Bake, uncovered, about 20 more minutes or until bubbly.’]