INGREDIENTS
1
Bay leaf
1
Eggplant (about 1 pound), medium
4
Garlic cloves
1 tsp
Greek oregano, dried
1 tbsp
Parsley
1 1/2 cups
Sweet onion
3
Vine tomatoes
2 cups
Chicken or vegetable stock
1 cup
Rice, long grain
1
Black pepper, freshly ground
2 tsp
Kosher salt
1/4 cup
Olive oil
2 tbsp
Butter
1/2 cup
Mizithra cheese, grated