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Tuesday, July 8, 2014

Eggplant , brown rice, casserole

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I made this in an eight or nine inch square casserole which will make about 4 servings.

1 cup of uncooked brown rice. (cook this according to directions)
hummus (I just made some oil free pureeing chickpeas with lemon, garlic, chili, black pepper and h20)
1 - 28 ounce can of fire roasted tomatoes
fresh basil
chopped purple onion (1/8th to 1/4th cup)
small eggplant
one red bell pepper
3 cloves of garlic
garlic powder
Mrs. Dash Tomato, Basil, garlic seasoning
Gluten free seasoned bread crumbs are optional
Parchment paper

Cook the brown rice as directed.

 Cook the eggplalnt in a 400 degree oven in the following way --slice the eggplant first very thin leaving skins on. Slice red bell pepper, and garlic cloves.Place parchment paper in a cookie sheet. Place the eggplant on the pan with red bell pepper and garlic cloves. Spray lightly with Pam and then sprinkle with the Mrs. Dash seasoning, and some garlic powder. Sprinkle lightly some gluten free seasoned bread crumbs on the eggplant if desired. Cook for 20-25 minutes until the eggplant is done and almost charred (if it is sliced very thin it will cook this fast)

 Mix the cooked rice with some hummus (I probably used 1/3 cup or so)  and some of the fire roasted tomatoes and some chopped basil and Mrs. Dash seasoning.

Layer in the casserole which has been sprayed with Pam--some of the rice mixture, top with some of the eggplant , red pepper, garlic, purple onion, sliced basil, top with more of the fire roasted tomatoes, rice mixture, then the last layer of eggplant, red pepper, garlic, purple onion, basil, and then top with the rest of the tomatoes.

Cook at 375 uncovered for 15 minutes, then lightly covered with tented foil for 15-20 minutes, and then uncovered for about 15 minutes more or until nice and bubbly.