¼ cup (approximately) olive oil for roasting and sauteeing
Preheat oven to 400ºF. Scoop out about 2/3 of the flesh of the eggplant quarters and set aside, creating four boats. Season with salt and pepper, drizzle with a tablespoon or two of olive, place skin side up on a baking sheet and roast for 15 minutes, turning the boats flesh side up halfway through cooking time, and set aside. Meanwhile, chop the eggplant flesh, discarding any particularly seedy portions. In a medium sauté pan, cook chopped eggplant and leek in 2 tbsp. of olive oil over medium heat until softened, about 5–6 minutes. Add garlic and cook until fragrant, another two minutes. Stir in diced tomatoes, and turn off heat. Add Hidden Valley® Original Ranch® dressing and brown rice and stir to combine. Season with salt and pepper. To assemble the boats, divide rice mixture among the eggplant boats, and top with cheese. Bake in oven, loosely covered with foil, until cheese is bubbling, about 15 minutes.
These can be made ahead up until assembly and kept in refrigerator. Add 15 minutes to cook time of the assembled eggplant boats.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Rated 4 out of
First time making eggplant like this and great!I always make eggplant parmaesan so this was a little out of my comfort zone but the kids requested forme to make like this with rice on all future occasions.LOL
Date published: 2020-03-30
Rated 5 out of
great supperThis is very good and easy to make since we are trying to eat more healthy foods and eating more dishes with rice