Eggplant and Tomato Rice Pilaf
- Recipe Yield : 4 Servings
Ingredients
- 6 tablespoons olive oil
- One 1-pound (or two 1/2-pound) globe eggplant, peeled, cut into 3/4-inch cubes (about 3 cups)
- 1 medium onion, chopped
- 2 tomatoes, peeled, seeded and chopped
- 1/2 cup chopped fresh basil, dill, mint or parsley, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1-1/2 cups reduced-sodium vegetable or chicken broth
- One 6.09-ounce package NEAR EAST Rice Pilaf Mix
- 1/4 cup toasted pinenuts (optional)
- 1/2 cup grated parmesan cheese, if using parsley or basil (optional)
Preparation Steps
- In large non-stick skillet, heat 2 tablespoons oil over high heat. Sauté half of the eggplant, stirring frequently until golden brown; set aside. Repeat with 2 tablespoons oil and remaining eggplant; set aside.
- In medium saucepan, heat remaining 2 tablespoons oil over medium heat. Add onion; cook 8 to 10 minutes or until tender. Add tomatoes, 1/4 cup fresh herbs, pepper, allspice and cinnamon; cook 2 minutes, stirring frequently.
- Add broth, rice pilaf mix and contents of Spice Sack; bring to a boil.
- Cover; reduce heat to low. Simmer 20 minutes.
- Gently stir in reserved eggplant and pinenuts. Cover; remove from heat. Let stand 5 minutes. Sprinkle with remaining 1/4 cup herbs and cheese.
Nutritional Information
Calories: 360, Calories from Fat: 162, Total Fat: 18g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 900mg, Total Carbohydrate: 46g, Dietary Fiber: 4g, Protein: 7g, Vitamin A: 18%, Vitamin C: 39%, Calcium: 10%, Iron: 10%
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