eggplant_rice

Spanish striped eggplants are generally known as Listada.  Among them, the most internationally renowned is the Listada de Gandía heirloom.

eggplant_rice2

I was so excited to start these from seeds this year and watch them grow into beautiful plants.  Unfortunately, we’ve had very mild weather this summer which caused them to develop slowly.  I was excited to find the Listada de Gandía heirloom from Blue Gate Farm at the Downtown Des Moines Farmers Market.  I hesitated to buy them at first, knowing that my plants were slowly but surely growing.  When September came,  I decided to go ahead and purchase them and hope that my eggplants might soon set fruit.  I am thrilled to report that three of my plants are finally developing and hopefully within a week, I’ll have my own that I started from seeds way back in March.
One of my eggplants finally setting fruit in September :)  Better late than never!
Eggplants are a popular Mediterranean food.  Whether battered and fried, sauteed in olive oil, used in place of lasagna, or in stews… they are mild, tender, and delicious.  This heirloom variety is no exception.  I was pleased with the taste and texture.  In this Spanish recipe, I stuffed them with a rice, eggplant, and tomato mixture that even my toddlers enjoyed.
Berenjenas Rellenas De Arroz – Eggplants stuffed with rice

Ingredients
  • 6 eggplants
  • 6 tbls extra virgin olive oil
  • 6 tbls long-grain rice
  • 2 tbls bread crumbs
  • 1/4 cup butter
  • salt

Tomato Sauce

  • 2 tbls extra virgin olive oil
  • 1 small onion
  • 6-8 tomato’s
  • 1 tsp sugar
  • salt


Method:

  1. Preheat the oven to 350 degrees.
  2. Make a very concentrated tomato sauce using the tomato sauce ingredients.  ( I concentrated homemade spaghetti sauce that I had frozen)
  3. Cut the eggplants in half lengthwise, slash the flesh, season lightly with salt, and put them into an ovenproof baking dish.
  4. Pour the oil over them and roast for 30 minutes, until the flesh is soft.
  5. Meanwhile, bring a large pan of unsalted water to a boil.  Add the rice, stir, and cook over high heat for 12-18 minutes, until tender.
  6. Drain the rice in in a colander and rinse under cold water.
  7. Drain well again and season lightly with salt.
  8. Remove the eggplants from the oven.  Let cool slightly, then scoop out the flesh with a teaspoon without piercing the skins.
  9. Remove and discard the seeds, then chop the flesh.
  10. Combine the eggplant flesh, rice, and tomato sauce in a bowl and divide into the eggplant skins.
  11. Sprinkle with bread crumbs.
  12. Return to the oven and cook for 25 minutes, until golden.

We ate this with a side of swiss chard sauteed in evoo and garlic :)

Buen Provecho!


20 Responses to Monday’s with Mami – Berenjenas Rellenas De Arroz – Eggplants stuffed with rice

  1. Simply Life says:

    Oh that looks delicious!

  2. Miriam says:

    Oh, you're lucky to have your own eggplants! That's what I call luxury.

  3. 5 Star Foodie says:

    The stuffed eggplants sound absolutely delicious! I like the rice stuffing!

  4. Divina Pe says:

    Gorgeous eggplant. I love the simple rice stuffing.

  5. Tasty Eats At Home says:

    I just thought about planting eggplants for my garden next year, after spotting (and quickly snatching them up) some Indian eggplants at my local farmer's market. I'm finally "into" eggplants. This dish looks delicious.

  6. Cookin' Canuck says:

    What a fantastic recipe! I have an eggplant on my counter, begging to be used. I love the new look of your blog.

  7. Erica says:

    That sounds wonderful Diana!!!!!!

  8. Sally says:

    Hi Diana…that's a simply amazing recipe that I would try and thanks for sharing!!!

  9. Arabic Bites says:

    It's so good to cook with something you planted you self,I tried to plant herb this summer but unfortunately after 2 weeks they start to die,maybe the weather is too hot here or it's my fault to used a lot of water :(
    The stuffed eggplants looks so delicious.

  10. Kristen says:

    Gorgeous harvest, great filling meal!

  11. pigpigscorner says:

    Lucky you! I love eggplants but have never tried stuffing them, this looks and sounds amazing!

  12. Hummingbird Appetite says:

    I've been eating more veggies since I've been going to farmers' markets. This looks hearty!

  13. girlichef says:

    This sounds delicious. I absolutely do not eat enough eggplant. I say that all the time…I should get with the program, LOL :D

  14. Ruth says:

    Love this! What great combination of flavours and textures!

  15. Anonymous says:

    Looks amazing! I was wondering when do you use the butter, do you put it in the filling, along with rice and sauce?

  16. The Sock Monkey says:

    Yummy! I planted six eggplant seedlings back in April, and have had to find some really interesting things to do with them. I've stuffed them, but never with rice. It sounds divine.

  17. Liz says:

    Miam, Diana! These eggplants sound delicious!
    Me encantan!

    Feliz fin de semana. Besos,

    Liz

  18. Jessie says:

    great color going on here! I love the crisp topping and the idea of stuffed vegetables, I must try this one soon

  19. traveleatlove says:

    I love eggplant, thanks for this great idea and recipe!

  20. Anonymous says:

    Wow neat! This is a really great site! I am wondering if anyone else has come across something
    similar in the past? Keep up the great work!

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