Rice-Pilaf Stuffed Eggplant with Mango Sauce
alt.food.vegan/Trystilam/2001
Servings: 8

4 medium eggplants (about 1 pound each), unpeeled, stems cut off, halved lengthwise
Olive-oil spray

Rice Pilaf:
1 cup long-grain rice, preferably basmati
1 tablespoon virgin olive oil
1 teaspoon cumin seeds
2 cups diced red bell pepper
2 cups water
1/4 cup dried currants
Salt
Freshly ground pepper
1/3 cup sliced almonds, pan-toasted until golden

Mango Sauce (recipe follows)

Preheat the oven to 450 F. Spray a shallow baking pan with olive oil. Using the tip of a sharp paring knife, make a 1/4-inch-deepcut around the inside of each eggplant half. Score the flesh 4 to 5 times in the center. Place the eggplant halves, cut sides up, in the prepared pan; spray with oil and sprinkle with salt. Bake until tender, 25 to 30 minutes. Set aside to cool.

If you use basmati rice, rinse it and, soak it in water for 10 minutes; drain well. Heat the oil and cumin seeds in a nonstick saucepan over low heat for 2 minutes. Stir in the bell pepper and rice and fry for 2 to 3 minutes.

Add the water, currants, salt, and pepper; stir, and bring to a boil. Reduce the heat to low, cover, and cook until tender, about 18 minutes. Remove from the heat; set aside 10 minutes, then fluff with a fork.

Carefully scoop out the eggplant pulp, leaving the walls and skins intact. Pat the shells dry. Coarsely chop the eggplant pulp; add it to the pilaf and gently mix. Spoon the pilaf into the eggplant shells. (Can be made I day ahead, covered, and refrigerated. Bring to room temperature before baking.)

Preheat the over to 350 F. Spray oil in a shallow baking dish. Place the eggplants in the baking dish, cut sides up, and spray the tops with oil. Bake until heated through, 15 to 20 minutes.

To serve, place a stuffed eggplant on the left side of each of eight warm dinner plates and spoon a legume salad on the right. Surround the eggplant with warm Mango Sauce, sprinkle with almonds, and serve immediately.

Mango Sauce:
1 teaspoon fennel seeds
4 ripe mangoes, peeled, seeded, and coarsely chopped
1 to 2 jalapeno chilies, seeded and chopped
1 1/2 tablespoons grated fresh ginger
2 cups water
1 1/2 cups vegetable stock
2 tablespoons maple syrup
2 tablespoons dried currants
3 tablespoons chopped cilantro
Salt

Place the fennel seeds in a large skillet and toast them over moderate heat until darkened a few shades.

Add all but 1 cup of the chopped mango, the chilies, ginger, water, stock, and maple syrup to the pan. Bring to a boil, reduce the heat to medium-low, and simmer until reduced by half.

Pour the mixture into a food processor and blend until smooth.

Transfer to a saucepan, add the currants and cilantro, and season with salt. Add the remaining chopped mango and warm over low heat for 10 minutes. Serve warm.