Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons curry powder
1 1/4 lbs tomatoes, peeled,seeded and chopped
2 teaspoons tomato paste
4 teaspoons olive oil
1/2 medium onions, minced
1/2 cup long-grain rice
1 cup hot water
3 tablespoons dried currants
2 medium eggplants, unpeeled,stems cut off,halved lengthwise ( flask variety – about 1 lb each)
5 tablespoons olive oil
1/2 cup slivered almonds
2 tablespoons pine nuts
2 tablespoons cilantro, coarsely chopped
2 teaspoons fresh spearmint, chopped ( or 1 tsp dried, crumbled)
Directions:
For sauce: Heat oil in large saucepan over low heat.
Add garlic and cook, stirring occasionally, until soft, about 30 seconds.
Add curry powder and stir 30 seconds.
Mix in tomatoes and season.
Bring to boil, reduce heat to low and cook until tomatoes are very soft, stirring occasionally, about 30 minutes.
Mix in tomato paste.
Puree in processor until smooth.
Adjust seasoning.
(can be prepared 1 day ahead) For pilaf: Heat 4 tsps olive oil in medium skillet over low heat.
Add onion and cook until soft, stirring frequently, about 10 minutes.
Add rice and stir until milky white, about 2 minutes.
Add water, currants and season to taste.
Bring to boil, stir, and cover.
Reduce heat to low and cook until tender, about 18-20 minutes.
Remove from heat, do not open, and let stand for 10 minutes.
Preheat oven to 450F.
Lightly grease shallow baking dish large enough to hold 4 eggplant halves.
Make 1/8 inch deep cut around edge of each eggplant.
Score 3 times down center.
Arrange eggplants cut side up in dish.
Sprinkle surface with salt and 2 tblsps olive oil.
Bake until eggplant is tender when pierced with knife, about 25-30 minutes.
Cool slightly.
Remove eggplant pulp from skins using spoon; do not pierce skin.
Coarsely chop pulp and add to pilaf.
Taste and adjust seasoning.
(can be prepared 1 day ahead. Cover skins and pilaf and refrigerate. Bring to room temperature before continuing.).
Heat 2 tblsps olive oil in small skillet over medium-low heat.
Add almonds and pine nuts and a pinch of salt.
Stir until nuts are toasted a light-brown, about 2 minutes.
Stir into pilaf with cilantro and spearmint.
Preheat oven to 350F.
Oil baking dish.
Place eggplants, cut side up onto dish.
Spoon pilaf into shells.
Sprinkle with remaining 1 tblsp oil.
Bake until hot, about 15 minutes.
Reheat sauce, stirring frequently.
Divide sauce among 4 plates and top with eggplant.
Servings: 4
Time preparation: 45 min.
Time total: 135 min.