Stuffed Globe Eggplants

• 2 large globe eggplants
• 2.5 cups long grain wild rice
• 2 cups vegetable stock
• 1 can stewed or fire roasted tomatoes
• 2 sm yellow onion, chopped
• a handful of cherry tomatoes, halved
• 3 tspn EVOO
• 4 cloves garlic, diced
• thyme
• salt and pepper

1. Preheat oven to 400 bake
2. sprinkle eggplants generously with salt and drain for at least 60 minutes upside down in collinder; rinse with cold water; pat /squeeze dry btween 2 paper towels
3. Scoop out flesh from globe eggplants leaving about 3/4 inch edge rim all around
4. Roughly chop flesh and put aside.
5. Brush both sides of eggplant lightly with oil and bake eggplants upside down in a baking dish for about 20 min.
6. Put EVOO in pan and saute garlic and onion in oil until just starting to brown. Then add diced eggplant flesh and cherry tomatoes and 1 c stock. Add all spices to taste. Cover and simmer; stirring occasionally.
7. Cook rice separately according to directions. Then add rice to above stuffing mixture.
8. Lightly reoil baking dish. Fill eggplants wuth stuffing. Surround with stewed or fire roasted tomatos tomatoes and pour remaining c of vegetable stock on top of stuffing to keep rice moist. Bake for 20 more minutes, basting with the tomatoes. Scoop all stewed tomatoes on top before serving.

eggplants, long grain wild rice, vegetable stock, tomatoes, yellow onion, tomatoes, evoo, garlic, thyme, salt

Taken from www.epicurious.com/recipes/member/views/stuffed-globe-eggplants-50006355 (may not work)