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About the Dish

  • Wild Rice Blend

    Wild Rice Blend

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Eggplant

    Eggplant

  • Shallot

    Shallot

  • Spinach

    Spinach

  • Lemon

    Lemon

  • Parsley

    Parsley

  • Gruyere Cheese

    Gruyere Cheese

METHOD

1
• Heat oven to 425° F. • Place a small saucepan over high heat. Add rice, bouillon cube, 1 3/4 cups water and 1 teaspoon olive oil. • When water boils, reduce heat to medium-low. Cover and cook until all liquid has been absorbed and rice is slighty firm, about 40 minutes. • Let stand, covered, 5 minutes. Drain off any excess liquid.
2
MISE EN PLACE • Halve eggplant lengthwise. • Peel and mince shallot. • Zest lemon. Cut lemon into wedges. • Pick and chop parsley leaves. • Discard any tough spinach stems.
3
While rice cooks: • Drizzle cut sides of eggplant with 1 teaspoon olive oil. Season with 1/4 teaspoon kosher salt. • Place cut side down on a lined baking sheet. Bake 20 minutes.
4
• Carefully score around inside of eggplant, about 1/2-inch from the sides. • Remove and chop the flesh. Reserve shells.
5
Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot is softened, about 2 minutes.
6
• Add chopped eggplant. Cook, stirring, to incorporate eggplant, about 1 minute. • Season with 1/4 teaspoon kosher salt. • Add spinach. Cook, stirring, until spinach is wilted, 2-3 minutes. • Stir in lemon zest and parsley.
7
Stir rice and cheese into eggplant mixture.
8
• Divide rice mixture between eggplant shells. • Serve with lemon wedges, and enjoy!