EGGPLANT AND RICE
In Traditional Chinese Medicine, eggplant it is believed to help clear dampness and toxins, improve blood circulation. A perfect food to support healthy Liver function.
Preheat the oven to 375 degrees.
Place the eggplant on a cookie sheet slice each down the center but do not break the skin.
Then sprinkle with salt and oil. Bake for 20 minutes until slightly tender.
Turn the eggplant so the oil coats the top and bottom of the eggplant.
Meantime prepare the rice mixture and the tomato sauce.
Heat the chopped tomatoes, adding black pepper to the mix. Allow to simmer for 10 minutes.
Option: Add 1/2 onion saute to the tomato sauce.
Rice Mixture: Place the cooked rice, in a bowl adding parsley and pine nuts and toss well.
Remove the eggplant from the oven when slightly tender, not mushy.
Gently widen the scoured area and stuff with the rice mixture.
Top with tomato sauce and black pepper. Bake once again for 15 minutes.
When the eggplant is stuffed, place it back in the oven for 15 more minutes.
Ingredients
Directions
Preheat the oven to 375 degrees.
Place the eggplant on a cookie sheet slice each down the center but do not break the skin.
Then sprinkle with salt and oil. Bake for 20 minutes until slightly tender.
Turn the eggplant so the oil coats the top and bottom of the eggplant.
Meantime prepare the rice mixture and the tomato sauce.
Heat the chopped tomatoes, adding black pepper to the mix. Allow to simmer for 10 minutes.
Option: Add 1/2 onion saute to the tomato sauce.
Rice Mixture: Place the cooked rice, in a bowl adding parsley and pine nuts and toss well.
Remove the eggplant from the oven when slightly tender, not mushy.
Gently widen the scoured area and stuff with the rice mixture.
Top with tomato sauce and black pepper. Bake once again for 15 minutes.
When the eggplant is stuffed, place it back in the oven for 15 more minutes.
