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🍽️ Oven Aubergines Stuffed with Rice and Vegetables

380 kcal · 30 min · 4 servings

Ingredients

• 100 g brown rice
• salt
• 900 g small eggplants (3 small eggplants)
• 5 tbsp olive oil
• 1 young zucchini
• 120 g onions (2 onions)
• 3 garlic cloves
• 150 g feta (45 % fat in dry matter)
• 15 g tomato paste (1 tbsp)
• 400 g chopped tomatoes (can)
• 1 tsp dried herbs (thyme, rosemary)
• 4 sprigs basil
• 4 sprigs oregano

Instructions

1. 1. Put the rice into a pot.
2. 2. Pour in three times the amount of boiling, salted water.
3. 3. Cook the rice according to the package instructions for 30 to 40 minutes.
4. 4. Cut the aubergines in half lengthwise.
5. 5. Wash the aubergine halves.
6. 6. Carefully scoop out the flesh with a spoon.
7. 7. Leave a border of about 1 centimeter thick.
8. 8. Place the hollowed aubergines on a baking sheet lined with baking paper.
9. 9. Brush the aubergines with 3 tablespoons of oil.
10. 10. Preheat the oven to 180 degrees Celsius conventional heat (160 degrees Celsius fan-forced or gas mark 2–3).
11. 11. Bake the aubergines for about 10 minutes.
12. 12. Remove the aubergines from the oven.
13. 13. Cut the scooped-out aubergine flesh into small cubes.
14. 14. Peel and wash the zucchini.
15. 15. Cut the zucchini into cubes as well.
16. 16. Peel the onions and garlic.
17. 17. Chop the onions and garlic finely.
18. 18. Heat 1 tablespoon of oil in a pan.
19. 19. Sauté half of the onions and garlic for 3 minutes over medium heat.
20. 20. Add the aubergine flesh and zucchini.
21. 21. Cook everything for another 3 minutes.
22. 22. Stir in the rice.
23. 23. Crumble half of the feta cubes.
24. 24. Stir in the crumbled feta.
25. 25. Season the mixture with salt and pepper.
26. 26. Heat the remaining oil in a pot.
27. 27. Sauté the remaining onions and garlic for 2 minutes over medium heat.
28. 28. Stir in the tomato paste.
29. 29. Add the chopped tomatoes.
30. 30. Season with salt, pepper, and the dried herbs.
31. 31. Let the sauce simmer for 5 minutes over low heat.
32. 32. Pour the tomato sauce into a rectangular baking dish.
33. 33. Place the pre-baked, hollowed aubergines into the dish.
34. 34. Fill the aubergines with the rice and zucchini mixture.
35. 35. Bake the stuffed aubergines in the hot oven for 20 to 25 minutes.
36. 36. Wash the fresh herbs.
37. 37. Pat the herbs dry.
38. 38. Pick off the leaves.
39. 39. Remove the baking dish from the oven.
40. 40. Sprinkle the remaining feta over the aubergines.
41. 41. Sprinkle the herb leaves over the aubergines.
42. 42. Serve the dish.

Nutrition per serving

• kcal: 380
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 30 g