MI Coop Kitchen

Eggplant Pie in Rice Crust

Recipe by
Cherryland Electric Cooperative  
45 minutes
Prep: 20 minutes | Cook: 40 minutes | Servings: about 6 servings

Ingredients

  • 1-1/2 cups cooked rice
  • 5 tablespoons butter or margarine, softened
  • 2 tablespoons chopped onion
  • 1 egg
  • 1 medium onion, chopped
  • 1 large green pepper, chopped
  • 1 (8-ounce) can tomato paste
  • 1 medium/large eggplant, quartered and sliced 1/2″ thick
  • 1/2 to 1 pound mozzarella cheese

Directions

To make rice crust, combine rice with 2 tablespoons butter, 2 tablespoons onion, and egg.  Press into bottom and sides of greased 9″ pie pan. Sauté medium onion and green pepper in the remaining 3 tablespoons butter until transparent. Add tomato paste and 1 cup hot water, and bring to a boil. Add eggplant; simmer for 10 minutes. Spoon half of eggplant mixture into crust. Add half of cheese. Add the remaining eggplant mixture, and top with remainder of cheese. Bake at 350 F for 30-35 minutes.  Cool slightly before cutting.

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