Brown Rice And Eggplant With Cheese Custard Recipe Recipe

Name: Brown Rice And Eggplant With Cheese Custard Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lrg Eggplant; 1 lrg Onion; 2 x Cloves garlic; 4 lrg Tomatoes; 1 sm Carrot; 1 tsp Basil; 1/4 tsp Pepper; 1/2 tsp Cinnamon; 1/4 c. Parsley -- (chopped); 1 c. Peas,frzn; 2 c. Brown rice,cooked; 2 Tbsp. Butter; 2 Tbsp. Flour; 1 1/2 c. Lowfat milk; 1/4 tsp White pepper; 1/8 tsp Nutmeg; 1 c. Ricotta; 2 x Large eggs,beaten; 1/4 x Parmesan,grated

Servings: persons

1 lrg Eggplant
1 lrg Onion
2 x Cloves garlic
4 lrg Tomatoes
1 sm Carrot
1 tsp Basil
1/4 tsp Pepper
1/2 tsp Cinnamon
1/4 c. Parsley -- (chopped)
1 c. Peas,frzn
2 c. Brown rice,cooked
2 Tbsp. Butter
2 Tbsp. Flour
1 1/2 c. Lowfat milk
1/4 tsp White pepper
1/8 tsp Nutmeg
1 c. Ricotta
2 x Large eggs,beaten
1/4 x Parmesan,grated

1
Peel and slice the eggplant.
2
Place the slices in an oiled casserole and drizzle with extra virgin olive oil.
3
Bake for 15 min on lowest oven rack at 400 degrees F. Chop/mince the other vegetables.
4
Saute/fry the onions and garlic, then add in the other vegetables, basil,and spices.
5
Set this aside.
6
To assemble: spread rice over the eggplant slices, then spoon the vegetables ontop.
7
Make a custartd with remaining ingredients, Pour this custard over thecasserole and bake in a 350-degree oven for 45 min.
8
Let stand awhile before serving.

942

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lrg Eggplant, 1 lrg Onion, 2 x Cloves garlic, 4 lrg Tomatoes, and more.

Yes, Brown Rice And Eggplant With Cheese Custard Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Rice And Eggplant With Cheese Custard Recipe

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