This is not your traditional stuffed eggplants. It has a cream sauce, instead of the usual red sauce, and brown rice makes the filling a bit more substantial. While this recipe is more time consuming than some of my others, it's well worth it.
If you want to pack in some extra greens, add a cup or two of chopped spinach or swiss chard with the basil.
- 2 medium sized eggplants
- 1 large onion, diced
- 10 oz mushrooms (I used baby bellas), sliced
- 1 cup whole basil leaves
- 1/2 cup of uncooked brown rice
- 1 1/2 cups soy milk
- 2 tablespoons canola oil
- 2 tablespoons flour
- 1 teaspoon ground black pepper
- 1 teaspoon cinnamon
- salt to taste
- Preheat the oven to 350.
- Cook the rice.
- While the rice is cooking prepare the sauce - heat the oil in a saucepan over low heat. Whisk in the flour, and cook for two to three minutes. Add the soy milk, whisking constantly so that it doesn't scald. Cook for 7-10 minutes, stirring constantly, until the sauce thickens. Stir in the pepper and cinnamon, and remove from the heat.
- Slice the eggplants in half length-wise. Cross half the flesh, and scoop it out, leaving about a quarter inch on al sides of the skin. Dice the flesh into half inch cubes.
- Add to tablespoons of oil to a large skillet over medium heat. Add the onion and saute until transparent.
- Add the mushrooms and eggplant, and cook until they are tender, and have released their juices.
- Add the basil to the pan, and saute until the basil has wilted. If the mixture is sticking to the pan add a little more oil, and up to a quarter cup of water.
- When the vegetable mixture is ready, stir in the rice until it is well distributed, and then stir in the cream sauce.
- Fill the eggplant halves with the vegetable mixture and bake for 35-45 minutes.