|Pasta: Cook's Kitchen Reference|
|by Jeni Wright|
Mouth watering dishes, glorious photos and exciting ways to serve pasta make this cookery book a necessity for any pasta lovers kitchen.
Tip: Try eggplant rice for more results.
Results 1 - 10 of 17 for stuffed eggplant rice
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Don't use the ... of the baby eggplants; remove stems ... sit 5 minutes and serve while warm. Juice can be used as a gravy and use when reheating Dolma.
Wash eggplant and cut in ... stir in cooked rice, salt, basil ... and bake at 350 degrees for 30 minutes. Serves 2 nicely and the recipe can be doubled.
Cook rice in water over ... is absorbed. Cut eggplants in halves lengthwise. ... Sprinkle cheese over mixture. Bake at 350 degrees for about 30 minutes.
Cut eggplant in half. Cut ... degrees. Add pork, rice, tomatoes (with ... cheese over each shell. Bake, uncovered until eggplant is tender, 30 to 40 minutes.
Cut eggplants in half. Cut ... degrees. Add pork, rice, tomatoes (with ... Bake, uncovered, until eggplant is tender, 30 to 40 minutes. Yield: 4 servings.
Preheat oven to 350 degrees. Cut eggplant lengthwise in half. ... put aside. Cook rice until half done. ... Parmesan cheese. Bake for 40 minutes. Serves 4.
Place the halved eggplants in a large ... tender. Add the rice and cook, stirring ... sheets. Sprinkle with the cheese. Bake at 350 degrees for 30 minutes.
Wash eggplant and cut in ... heat; stir in rice, salt, basil ... Cheddar cheese on each eggplant half. Bake at 350 degrees for 30 minutes. Yield: 2 servings.
Cut eggplants in half. Cut ... 350 degrees. Add rice, tomatoes with ... over each shell. Bake uncovered until eggplant is tender, 30-40 minutes. 4 servings.
Slice eggplant in half lengthwise; ... 1/2 cups cheese, rice, tomato, sunflower ... until cheese melts. Yield: 4 servings; about 205 mg. sodium per serving.
Result Page: 1
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