'Eggplant-Rice
Souffle'

Ingredients:
Eggplant, 1 pc 500 g 1.1 lb.
Leek 150 g 5 oz
(Roundcorn) Rice 200 g 1 cup
Blue Cheese 100 g 1 cup
Clear Bouillon 500 ml 2 cups
Fine semolina 20 g 1 tbs
Butter 25 g 1 tbs
Black olives 10 pcs
Green olives 10 pcs
Olive oil 45 ml 3 tbs
Parmesan, grated 50 g 1/2 cup
Fresh Sage 6 leaves
Parsley 1/2 bunch
Salt as needed

Procedure: Wash and cut eggplant into 1-cm thick slices. Salt on both sides and let sit for 45 minutes. Cut leeks in half lengthwise, wash and slice into 1-cm thick pieces. Take stones out of olives and cut into small pieces. Cut blue cheese into 1-cm cubes. Chop parsley, leaves only, discard stalks and stems. Cut sage leaves into thin stripes. Saute leek and rice in butter, fill with bouillon and cook until soft. Add semolina, blue cheese, olives and half the parsley. Season if needed. Let cool.

Pre-heat oven to 180 °C (360 °F). Prepare souffle dish, (brush with with 1 tbs oliveoil). Lay out on the bottom with eggplant, put some rice filling, top with eggplant again. Repeat until done. Eggplant should be last.

Sprinkle with rest of parsley, fresh sage and the parmesan cheese. Pour the rest of the olive oil over the cheese.

Bake for about 45 minutes. Let sit 5 minutes before cutting into squares.

Serve with fresh, green seasonal salad.

Variations: If blue cheese is too strong for you, use Gouda, Emmental or Feta cheese.

Tip: Dip sliced eggplant into flour and quickly panfry before using (I learned it this way when working in Greece and they have more uses for eggplant than I ever thought possible).

Time: 1 1/2 hours preparation and baking. 45 minutes for the eggplant to stand.

Nutritional information: 477 cal/1995 kJ, 23.7 g fat, 48.5 g carbohydrates, 34 mg cholesterol.

For diabetics: 4 bread units

Note: All measures are rounded to the nearest convenient figure.