Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
CrumbledCookie, 10/19/09
Sweet Rice with a Date and Eggplant pasteIngredients (use vegan versions): 1 small eggplant
1 lemon
1 cup pitted dates
1 to 2 cups left over rice
1 small apple
1 small pear
4 tablespoons apple cider vinegar
1/2 cup water
3 tablespoons olive oil
1 tablespoons olive oil for drizzling over eggplant
1 teaspoon cinnamon
1 teaspoon ginger
Sea salt, to taste
2 to 3 lemon wedges
Directions:1) Preheat oven to 400 degrees Fahrenheit.
2) Next, cut your eggplant in halve and place it on a baking sheet, drizzle with olive oil and sprinkle sea salt on top, place in oven. While eggplant is cooking make your rice.
3) Cut up pear and apple into bite size pieces, place in skillet with your apple cider vinegar, 1/2 cup water and 3 tablespoons olive oil. Simmer with lid off cooking until just soft but still a bit crisp, about 6 minutes. Add precooked rice, cinnamon and ginger and then cover with a lid. Let simmer on low until eggplant is done, which should be within 18 minutes of placing in oven or whenever eggplant is bubbling and soft in center.
4) To make paste, scoop out flesh of your eggplant, place in food processor along with dates and juice of 1 lemon. Puree until blended into a paste like texture, add cinnamon.
To serve, put paste in a little cup or saucer, rice on the side along with lemon wedges to squeeze over everything.
Source of recipe: adapted from middle eastern style cooking. pureeing the eggplant is a sneaky way to get your child to eat it. This is very sweet so you could eat it for breakfast or as a snack.
Makes: 3, Preparation time: 20 minutes, Cooking time: 25 minutes
