How To Cook Stuffed Eggplant With Tomatoes, Onions And Rice - Recipe
Author: Marko Balašević
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Stuffed aubergines with tomatoes, onions and rice". Delicious recipe.
Required products :
- 4 medium-sized eggplants
- 1 teaspoon vegetable broth
- 1 large red onion, finely chopped
- 5 large garlic cloves, pressed
- 4 tea cups ripe tomatoes, finely chopped
- 1 1/2 tea cups boiled brown rice
- 3 teaspoons lemon juice
- 1 1/2 tablespoons fresh oregano
- 1/2 cup fresh dill or parsley, finely chopped
- 1/2 teaspoon salt
- freshly ground black pepper
- olive oil
Method of preparation :
- Cut the top of the aubergines and cut them in half lengthwise.
- Heat water in a large skillet and when it boils, place the aubergines with the peel facing down. In all likelihood, you will need to boil them several times, depending on the size of the dish.
- Boil for 15 minutes, drain and allow to cool completely.
- Preheat oven to 180 degrees.
- Carve the aubergines, leaving a little meat on them so that the peel does not break when you fill them.
- Heat the vegetable broth in a large wok pan over medium heat.
- When it boils, add the onion and cook for about 4-5 minutes.
- Add the garlic and tomatoes and cook for another 5 minutes.
- Cut or mash the inside of the aubergines and add it to the pan. Stir.
- Add the cooked brown rice, lemon juice, oregano, dill (or parsley). Stir and season with salt and pepper to taste.
- Grease a large pan and cover the bottom with baking paper, place the eggplant boats in it and sprinkle with olive oil.
- Distribute the filling and bake for about 20 minutes.
- Serve the stuffed aubergines warm, garnished with your choice.
Enjoy your meal!
More on the topic:
- Stuffed eggplants with fish and tomatoes
- Stuffed eggplants with minced meat and rice
- Salad of roasted aubergines and fresh tomatoes with garlic and onions
- Saute vegetables with garlic and dill
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