Eggplants Stuffed with Herbs and Rice – Kosher Recipes | OU Kosher Certification – OU Kosher Certifi

Name: Eggplants Stuffed with Herbs and Rice – Kosher Recipes | OU Kosher Certification – OU Kosher Certifi
Ingredients: 10 to 12 mini eggplants (about 2.2 lbs.); 1 cup rice; 3 to 4 garlic cloves; 2 Tablespoons olive oil; 2 Tablespoons cilantro; 2 Tablespoons parsley; 2 Tablespoons chives; 2 Tablespoons dill; 1½ teaspoons salt; Pinch (about &frac18; teaspoon) cinnamon, nutmeg, cumin and black pepperFor the Sauce:; Olive oil for frying; 1 cup yogurt (vegan/pareve alternative: tehina); 1+ cup assorted chopped herbs (I used 1 cup parsley, ¼ cup cilantro and ¼ cup chives); Salt to taste (optional)

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This recipe features eggplants filled with rice, garlic, cilantro, parsley, chives, dill, cinnamon, nutmeg, and cumin. Serve with herbed yogurt sauce.

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Ingredients

10 to 12 mini eggplants (about 2.2 lbs.)
1 cup rice
3 to 4 garlic cloves
2 Tablespoons olive oil
2 Tablespoons cilantro
2 Tablespoons parsley
2 Tablespoons chives
2 Tablespoons dill
1½ teaspoons salt
Pinch (about &frac18; teaspoon) cinnamon, nutmeg, cumin and black pepperFor the Sauce:
Olive oil for frying
1 cup yogurt (vegan/pareve alternative: tehina)
1+ cup assorted chopped herbs (I used 1 cup parsley, ¼ cup cilantro and ¼ cup chives)
Salt to taste (optional)