Spicy Rice Dish

Submitted By: Mae Swaw


  • 2 (1-pound) eggplants, cut into 1/2-inch round slices
  • Non-stick olive oil spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, diced
  • 6 plum (Roma) tomatoes, diced
  • 1 (16-ounce) jar tomato salsa
  • 1/3 cup currants or chopped raisins
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cumin
  • 2 1/2 cups cooked brown rice
  • Mint Sauce:
  • 1 cup plain lowfat yogurt
  • 2 tablespoons chopped fresh mint
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Instructions

    Remove broiler pan with rack from oven. Prepare a shallow 8-inch square pan. Place eggplant in a large bowl; coat on all sides with nonstick spray. Sprinkle with salt and pepper. Layer half on broiler rack and broil four inches from heat for six to eight minutes on each side until lightly browned and tender. Repeat with remaining eggplant.
    Meanwhile, coat a large nonstick skillet with spray. Over medium heat, sauté onion for five minutes or until golden. Stir in rest of ingredients, except those for Mint Sauce.
    Turn oven heat to 375°. Line an 8-inch square baking dish with half of eggplant. Top with remaining eggplant. Cover dish and bake for 30 minutes until hot.
    To make Mint Sauce, combine ingredients in a bowl and serve with rice dish.