Custards recipes

Brown Rice And Eggplant With Cheese Custard

Course : Custards
Serves: 6

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Ingredients:

1 large eggplant

1 large onion

2 cloves garlic

4 large tomatoes

1 small carrot

1 teaspoon basil

1/4 teaspoon pepper

1/2 teaspoon cinnamon

1/4 cup parsley -- (minced)

1 cup peas -- frozen

2 cups brown rice -- cooked

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

1/4 teaspoon white pepper

1/8 teaspoon nutmeg

1 cup ricotta

2 large eggs -- beaten

1/4 cup parmesan -- grated

Preparation / Directions:

Peel and slice the eggplant. Place the slices in an oiled casserole and drizzle with olive oil. Bake for 15 minutes on lowest oven rack at 400 degrees F. Chop/mince the other vegetables. Saute the onions and garlic, then add the other vegetables, basil,and spices. Set this aside. To assemble: spread rice over the eggplant slices, then spoon the vegetables on top. Make a custartd with remaining ingredients, Pour this custard over the casserole and bake in a 350-degree oven for 45 minutes. Let stand awhile before serving.

Brown Rice And Eggplant With Cheese Custard

Ingredients:

Preparation / Directions:

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