Stuffed Aubergine Halves
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 4 scallions
- 1.333 cups Cocktail tomatoes
- 4 small Eggplant
- salt
- 4 Tbsps olive oil
- 2 shallots (finely diced)
- 2 cloves garlic cloves (finely chopped)
- ⅔ cup cooked Rice
- 2 Tbsps tomato puree
- 1 Tbsp oregano (chopped)
- freshly ground peppers
- ¾ cup grated Hard cheese
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Small skillet, 1 Wooden spoon, 1 Citrus juicer, 1 Salad bowl, 1 Teaspoon, 1 Tablespoon, 1 Whisk, 2 Small bowls, 1 Sieve, 1 große Skillet, 1 Slotted spatula, 1 Salad server
Preparation steps
1.
Heat the oven to 180°C.
2.
Wash and trim the spring onions and cut into thin rings. Wash and slice the tomatoes. Wash and halve the aubergines and scrape out the flesh. Sprinkle with plenty of salt and leave to stand for about 10 minutes to draw out some of the water. Rinse and dry. Finely chop the aubergine flesh. Heat 2 tbsp oil and sweat the aubergine flesh with the shallot and garlic for about 5 minutes, stirring. Add a little water if necessary. Then mix with the rice, spring onions, tomato puree and oregano. Season to taste with salt and pepper. Stuff the aubergine halves with the stuffing, sprinkle with cheese and place in a baking dish. Drizzle with a little olive oil and bake in the preheated oven for about 30 minutes.
3.
Serve with minted yoghurt and flatbread if you wish.
