Eggplant Rice Pudding
8 November 2003
Yes, you can use
eggplant as a desert dish.
Cut eggplants in half,
slice each a few times longways, and cook face up in a covered dish for
30 minutes at 300-350F. Take out, and rub it with powdered ginger, cardomon,
cinnamon, brown sugar, cover with raisins, and drizzle maple syrup on
top. Put back in for fifteen minutes, uncovered, 425F. Serve and call
"eggplant rice pudding" because otherwise you'll scare people.
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