Brown Rice & Eggplant With Cheese Custard Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant,
1 large: Onion,
2 Cloves: garlic,
4 large: Tomatoes,
1 small: Carrot,
1 tsp: Basil,
1/4 tsp: Pepper,
1/2 tsp: Cinnamon,
1/4 cup: Parsley, (minced)
1 cup: Peas, frozen
2 cup: Brown rice, cooked
2 tbsp: Butter,
2 tbsp: Flour,
1 1/2 cup: Milk,
1/4 tsp: White pepper,
1/8 tsp: Nutmeg,
1 cup: Ricotta,
2: Eggs, beaten
1/4: Parmesan, grated
Directions:
Peel and slice the eggplant. Place the slices in an oiled casserole
and drizzle with olive oil. Bake for 15 minutes on lowest oven rack
at 400 degrees F. Chop/mince the other vegetables. Saute the onions
and garlic, then add the other vegetables, basil,and spices. Set this
aside. To assemble: spread rice over the eggplant slices, then spoon
the vegetables on top. Make a custartd with remaining ingredients,
Pour this custard over the casserole and bake in a 350-degree oven
for 45 minutes. Let stand awhile before serving.
~ - - - - - - - - - - - - - - - - -
Recipe By : Net
Source from luhu.jp
and drizzle with olive oil. Bake for 15 minutes on lowest oven rack
at 400 degrees F. Chop/mince the other vegetables. Saute the onions
and garlic, then add the other vegetables, basil,and spices. Set this
aside. To assemble: spread rice over the eggplant slices, then spoon
the vegetables on top. Make a custartd with remaining ingredients,
Pour this custard over the casserole and bake in a 350-degree oven
for 45 minutes. Let stand awhile before serving.
~ - - - - - - - - - - - - - - - - -
Recipe By : Net
Source from luhu.jp
Tags
Vegetables