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
Total time: 105 min
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)

oukosher.org

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

View full recipe on oukosher.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oukosher.org.

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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)