• 2 pounds Eggplant (about 2 large eggplants)
  • Adams Reserve Garam Masala
  • 1 jar Robert’s Reserve Roasted Red Pepper and Onion
  • Ottavio Extra Virgin Olive Oil
  • 1 cup uncooked Wild and Brown Rice Blend

Cook Rice according to package directions. 

Cut Eggplant in half lengthwise and score cut side with diamond pattern, generously drizzle Olive Oil over Eggplant, sprinkle 2 tablespoons Garam Masala on each half and then drizzle more Olive Oil over.

Bake in 400 degree oven for 45 minutes or until very soft.

Remove from oven and scrape flesh from skin and discard skin.

Cut Eggplant into bite sized pieces and mix in jar of Roasted Red Pepper and Onion

Serve with Rice and Crispy Breadsticks

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Comments
  1. belocchio says:

    First of all eggplant is so beautiful Chef Emil. It’s rich deep colour. It’s elegant shape. Then it is the most delicious of vegetables. And this is the most delicious of flavour combinations. If there is any leftovers I would spread it on bruschetta as smashing good appetizer. V.

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