Vegetarian Oven-Baked Brown and Wild Rice with Eggplant Recipe

In a saucepan saute the onion in the oil until it has lightly browned. Add the garlic salt pepper and turmeric. Add rice and broth bring to a boil reduce to a simmer cover and cook for 30 minutes.

While the rice is cooking peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.

Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet set aside.

Once the rice is cooked mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.

Bake uncovered in a preheated 350 F oven for about 20 minutes.