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🍽️ Eggplants stuffed with rice and mozzarella

285 kcal · 30 min · 4 servings

Ingredients

• 700 ml classic vegetable broth
• 150 g whole grain rice
• 0.5 tsp dried thyme
• 1000 g eggplants (4 eggplants)
• salt
• 120 g small onions (3 small onions)
• 1 clove garlic
• 200 g yellow bell peppers (1 yellow bell pepper)
• pepper
• 125 g mozzarella
• 0.5 tsp dried sage
• 400 g chunky tomatoes (can)
• paprika powder (rose hot)
• 0.5 bunch chives

Instructions

1. 1. Pour 400 milliliters of vegetable broth into a pot and bring it to a boil.
2. 2. Add the rice and the thyme.
3. 3. Let the mixture come to a boil.
4. 4. Reduce the heat to low.
5. 5. Cover the pot.
6. 6. Let the rice cook for about 15 minutes.
7. 7. Wash the eggplants under running water.
8. 8. Remove the stems of the eggplants.
9. 9. Cut the eggplants horizontally in half.
10. 10. Mark a border of about 1.5 centimeters wide all around on the cut surfaces with a knife.
11. 11. Hollow out the eggplant halves with a melon baller up to this mark.
12. 12. Remove the hollowed-out flesh.
13. 13. Finely chop the flesh with a large knife.
14. 14. Generously sprinkle the eggplant halves with salt.
15. 15. Let the salted eggplants stand for 10 to 12 minutes to draw out the water.
16. 16. Peel the onions.
17. 17. Dice the onions finely.
18. 18. Peel the garlic.
19. 19. Finely chop the garlic.
20. 20. Halve the bell pepper.
21. 21. Remove the core of the bell pepper.
22. 22. Wash the bell pepper halves.
23. 23. Cut the bell pepper into cubes of about 1 centimeter.
24. 24. Add half of the diced onions to the rice.
25. 25. Add the bell pepper cubes to the rice.
26. 26. Let the rice mixture cook for another 10 minutes.
27. 27. Pat the eggplant halves dry with kitchen paper.
28. 28. Place the eggplant halves in a large, shallow baking dish with a capacity of about 3 liters.
29. 29. Let the mozzarella drain.
30. 30. Season the bell pepper rice mixture with salt and pepper.
31. 31. Fill the rice mixture into the eggplant halves.
32. 32. Slice the mozzarella into thin slices.
33. 33. Distribute the mozzarella slices over the stuffed eggplants.
34. 34. Put the remaining onions in a bowl.
35. 35. Add the chopped garlic to the bowl.
36. 36. Add the chopped eggplant flesh to the bowl.
37. 37. Add the sage leaves to the bowl.
38. 38. Add the tomatoes to the bowl.
39. 39. Add the remaining vegetable broth to the bowl.
40. 40. Mix all ingredients in the bowl well.
41. 41. Distribute the mixture around the stuffed eggplants in the baking dish.
42. 42. Season the mixture in the dish with salt, pepper, and paprika powder.
43. 43. Preheat the oven to 200 degrees (convection 180 degrees, gas level 3).
44. 44. Place the baking dish in the preheated oven.
45. 45. Let the dish cook for about 35 minutes.
46. 46. Rinse the chives under cold water.
47. 47. Shake the chives dry.
48. 48. Cut the chives into small rings.
49. 49. Sprinkle the chive rings over the stuffed eggplants before serving.

Nutrition per serving

• kcal: 285
• Protein: 14 g · Fett/Fat: 8 g · Carbs: 38 g