Kitchencito: Stuffed Eggplants

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.

Ingredients:

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

The Recipe:

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.