Wednesday, April 27, 2011
This was delicious. I used white rice (basamati spelling?) instead of the brown. In following the directions if you want to eat the sides of the eggplant with skin you may need more cooking. The bottom was tender. You could just serve it in the eggplant and just eat the filling. Next time I will precook the eggplant holder a bit.This was from a book called Hallelujah Holiday Recipes--it is really worth the purchase!
**Another change I did: I only used 2 cooked cups of white rice! I couldn't have fit all the rice the recipe calls for below!