Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt.
Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan.
Cover tightly with aluminum & bake at 375F till tender, ...
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Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan.
Cover tightly with aluminum & bake at 375F till tender, ...
More Information