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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender. | 2. Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning. | 3. Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes. | 4. Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat. | 5. Add the rice, chickpeas and raisins. | 6. Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste. | 7. Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half. | 8. Bake, covered, at 375 degrees for 20 minutes. | 9. Sprinkle with feta cheese and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tandoori masala	1	teaspoon		176.5167	0.0	39.27	0.9917
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
tomato	1/2	cup	chopped	13.41	2.898	0.6556	0.149
olive oil	2	tablespoons		358.02	0.0	0.0	40.5
jasmine rice	1/2	cup		176.5167	0.0	39.27	0.9917
water	2 1/2	cups	separated	1380.0	33.24	13.74	143.04
baby portabella mushroom	7		chopped	176.5167	0.0	39.27	0.9917
lentil	1/3	cup		27.2067	5.6826	2.2997	0.1412
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
garam masala	1/2	tablespoon		176.5167	0.0	39.27	0.9917
sauce	1/2	teaspoon		4.925	0.13699999999999998	0.2582	0.373
salt black pepper			ground	176.5167	0.0	39.27	0.9917
feta cheese	1/2	cup		198.0	3.0675	10.6575	15.96

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.