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🍽️ Eggplants stuffed with rice

374 kcal · 30 min · 4 servings

Ingredients

• 1000 g medium-sized eggplants (4 medium-sized eggplants)
• salt
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 200 g parboiled natural long-grain rice
• 400 ml vegetable broth
• 600 g tomatoes
• pepper (from the mill)
• 3 tbsp chopped parsley
• 100 g freshly grated parmesan

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stems at the top.
3. 3. Cut each eggplant in half lengthwise.
4. 4. Carefully scoop out the soft inside of the eggplants with a spoon.
5. 5. Make sure to leave a border of about one centimeter of skin and firm flesh.
6. 6. Season the hollowed-out shells on the inside with salt.
7. 7. Let the eggplants sit for a short time to absorb the salt.
8. 8. Dice the removed eggplant flesh into small cubes.
9. 9. Peel the onion and the garlic.
10. 10. Chop the onion and garlic very finely.
11. 11. Heat some oil in a large pan.
12. 12. Add the chopped onion and garlic to the pan.
13. 13. Sauté the vegetables until they are soft and translucent.
14. 14. Add the diced eggplant pieces to the pan.
15. 15. Fry the vegetables for about three minutes.
16. 16. Stir the rice into the pan.
17. 17. Set aside three tablespoons of the broth.
18. 18. Pour the remaining part of the broth into the pan.
19. 19. Let the mixture simmer covered on low heat for about twenty minutes.
20. 20. Put the tomatoes in a pot with boiling water.
21. 21. Blanch the tomatoes briefly.
22. 22. Take the tomatoes out immediately into a bowl with cold water.
23. 23. Peel the skin off the tomatoes.
24. 24. Cut the tomatoes into quarters.
25. 25. Remove the seeds from the tomatoes.
26. 26. Dice the tomato flesh pieces.
27. 27. Add the three tablespoons of the reserved broth to the tomatoes.
28. 28. Season the tomatoes with salt and pepper.
29. 29. Put the tomatoes into a baking dish.
30. 30. Pat the eggplant halves dry with a kitchen towel.
31. 31. Get the parsley.
32. 32. Take two-thirds of the amount of cheese.
33. 33. Mix the parsley and the cheese with the rice.
34. 34. Fill the eggplant shells with the rice mixture.
35. 35. Place the stuffed eggplants on the tomatoes in the baking dish.
36. 36. Sprinkle the eggplants with the remaining cheese.
37. 37. Preheat the oven to 200 degrees Celsius.
38. 38. Place the baking dish in the center of the oven.
39. 39. Bake the eggplants for about 35 to 40 minutes.

Nutrition per serving

• kcal: 374
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 49 g