Eggplant Stuffed with Rice
Eggplant stuffed with rice is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1000 g medium eggplants (4 medium eggplants)
- Salt
- 1 onion
- 1 Garlic clove
- 1 tbsp Olive Oil
- 200 g parboiled Natur-Langkorn rice
- 400 ml Vegetable broth
- 600 g tomatoes
- pepper (ground)
- 3 tbsp chopped parsley
- 100 g freshly grated Parmesan
Instructions
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1.
Wash, trim, and halve the eggplants lengthwise; scoop out the flesh leaving a 1 cm border. Salt the halves inside and let sit. Dice the scooped eggplant flesh. Peel and chop the onion and garlic. Heat oil and sauté onion and garlic until translucent. Add diced eggplant and cook for about 3 minutes. Stir in rice, reserve 3 tbsp of broth, add the rest of the broth, cover, and simmer over low heat for about 20 minutes.
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2.
Briefly blanch the tomatoes, cool, peel, quarter, core, and dice them. Season with remaining broth, salt, and pepper, then spread in a baking dish. Pat the eggplant halves dry.
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3.
Mix parsley with 2/3 of the cheese and stir into the rice; fill the eggplant halves with this mixture. Place the filled halves on top of the tomatoes, sprinkle with the remaining cheese, and bake in a preheated oven at 200°C (center) for about 35-40 minutes.
