So lately I have been trying some new things with eggplants that have turned out quite well. On its own I find eggplant to be a bit bland but is quite tasty when added to other kinds of foods and flavours. The first dish I would like to share is 'Yam/Rice Casserole' I'm not sure if casserole is the right word for this dish, but it feels right, so I'll go with it.
Yam/Rice Casserole
1 Yam (cubed)
2/3 C. Rice (1 1/3 C. Water)
1 Small Eggplant (sliced)
3 tbsp. Hoisin Sauce
2/3 C. Shredded Cheese
Desired Seasonings.
1. Wash Rice before cooking it. Cook rice and water in a small pot. when the rice begins to boil, cover and simmer for 15 minutes or until all the water has evaporated.
2. Boil the cubed yam until you are able to mash it with a fork.
3. While the rice and yam cubes are cooking, fry up the eggplant slices and season as desired.
4. In a small mixing bowl blend the yam with a hand blender until smooth
5. add the mashed yam to the rice, mix thoroughly.
6. Put the yam rice mixture in a small oven safe pan (such as a loaf pan) spread the hoisin sauce on top then layer with the fried eggplant slices. Cover with shredded cheese.
7. Bake in the oven (400 F) until the cheese is completely melted.
Makes 2-3 servings.
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