Eggplant Provence

Eggplant Provence

This simple entree will please any palate.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Cuisine Mediterranean, Vegetarians
Servings 6 People


  • 2 pcs Medium Eggplants
  • 2 Tbsp Olive Oil
  • 4 pcs Shallots
  • 1 pc Tomato
  • 2 cups Cooked Wild Blend Rice
  • 1 pc Garlic Clove Crushed
  • 1/2 tsp Dried Oregano
  • 1 cup Tomato Juice
  • 1 Tbsp Chopped Parsley


  • Pre-cook rice; set aside to cool. Preheat oven to 350°F.
  • Cut eggplants into halves lengthwise. Scoop out the flesh, leaving a 2.5cm shell, and dice. Sprinkle salt over the shells and allow to stand for 30 minutes.
  • Meanwhile heat 1 tablespoon of the oil in a frying pan. Cook diced eggplant flesh, shallots, garlic and tomato until eggplant is just tender. Stir in rice and oregano. Season to taste.
  • Drain any liquid from eggplant shells. Pat dry with paper towel, and brush the outside of the shell with the remaining oil. Spoon rice mixture evenly into cavities. Arrange in a shallow ovenproof dish. Pour over tomato juice. Bake in a moderate oven for 35-40 minutes or until tender. Serve sprinkled with parsley.


Calories :135
Kilojoules :564
Fat :7
Carbohydrate :15
Protein :3
Sodium :406
Fiber :1
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