Stuffed Eggplant Boats with Rice and Tomatoes
Aubergine boats filled with rice and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 spring onions
- 200 g cocktail tomatoes
- 4 small eggplants
- Salt
- 150 g cooked rice (from yesterday)
- 1 Shallot
- 1 Garlic clove
- 4 tbsp olive oil
- 1 tbsp Tomato Paste
- 1 tbsp freshly chopped oregano
- pepper (ground)
- 100 g freshly grated hard cheese
Instructions
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1.
Preheat the oven to 180°C fan and top heat. Rinse, clean and slice the spring onions into thin rings. Wash the tomatoes, remove the stems and cut into slices. Wash the eggplants, clean them, halve lengthwise and scoop out the flesh leaving a 1 cm border. Salt the flesh heavily and let it draw water for about 10 minutes. Rinse, dry and finely chop. Peel the shallot and garlic, finely chop and sauté with the eggplant flesh in 2 tbsp hot oil for about 5 minutes. Add a splash of water if needed. Mix together with the spring onions, tomato paste and oregano, then combine with the rice and season with salt and pepper. Fill the hollowed eggplants with the mixture, sprinkle cheese on top and place in a baking dish. Drizzle with olive oil and bake in the preheated oven for about 30 minutes.
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2.
Serve with mint yogurt and flatbread if desired.
