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🍽️ Eggplant rolls stuffed with rice and vegetables

345 kcal · 30 min · 4 servings

Ingredients

• 150 g whole grain rice
• 500 ml vegetable broth
• 3 thyme sprigs
• 1 bay leaf
• salt
• pepper (from the mill)
• 4 tbsp finely chopped fresh herbs (oregano, parsley, basil, lovage...)
• 1.2 kg eggplants
• 2 tbsp olive oil
• 2 onions
• 150 g spinach
• 1 tbsp olive oil
• 30 g black olives (pitted)
• 400 g tomatoes
• 0.5 chili
• 50 g mountain cheese

Instructions

1. 1. Bring the vegetable broth, thyme, and bay leaf to a boil.
2. 2. Add the rice to the broth and simmer for about 40 minutes.
3. 3. Season the rice with salt, pepper, and fresh herbs.
4. 4. Let the rice swell in the remaining liquid for another 20 minutes.
5. 5. Slice the eggplants lengthwise into thin slices.
6. 6. Fry the eggplant slices in batches in oil in a pan until they are soft.
7. 7. Dice the onions very finely.
8. 8. Sauté the onions in one tablespoon of olive oil.
9. 9. Add the spinach leaves and let them wilt.
10. 10. Chop the spinach roughly.
11. 11. Finely chop the olives.
12. 12. Mix the onions, spinach, and olives with the rice.
13. 13. Taste the filling and adjust the seasoning if needed.
14. 14. Place about one tablespoon of the filling on one end of each eggplant slice.
15. 15. Roll up the eggplant slices tightly.
16. 16. Secure the rolls with toothpicks.
17. 17. Grease an ovenproof dish with a little olive oil.
18. 18. Dice the tomatoes.
19. 19. Finely chop the peppers.
20. 20. Place the eggplant rolls in the prepared dish.
21. 21. Distribute the tomatoes and peppers between the rolls.
22. 22. Lightly salt the ingredients.
23. 23. Pour some vegetable broth into the dish.
24. 24. Sprinkle the rolls with cheese.
25. 25. Preheat the oven to 180 degrees Celsius.
26. 26. Bake the rolls in the preheated oven for about 30 minutes.

Nutrition per serving

• kcal: 345
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 40 g