Stuffed aubergines (vegatar)

Name: Stuffed aubergines (vegatar)
Yield: 1
Ingredients: 1 Green chilies, diced; 10 Fresh Sage leaves into strips; 150 g Vegetables into small cubes – e.g. celery peppers or mushrooms; 2 dl Brown rice; 2 Not for large tomatoes split in half; 2 Bay leaves; 2 Onions, diced; 2 tbsp Olive oil; 2 Large or 4 small eggplants; 3 clove Minced garlic

Mains

Cook time: 0 min.
Servings: 1

Ingredients for Stuffed aubergines (vegatar)

1		Green chilies, diced
10		Fresh Sage leaves into strips
150	g	Vegetables into small cubes – e.g. celery peppers or mushrooms
2	dl	Brown rice
2		Not for large tomatoes split in half
2		Bay leaves
2		Onions, diced
2	tbsp	Olive oil
2		Large or 4 small eggplants
3	clove	Minced garlic

Instructions for Stuffed aubergines (vegatar)

To prepare the Stuffed aubergines (vegatar) recipe, please follow these instructions:

Turn the oven on 200 °.

Prick the eggplants with a kødnål and put them in a heat-proof platter. Behind them ca. 1/2 time.

Cut the rodenden of eggplants and hollow-out them gently with a spoon. They are tough, they bake a little longer. Click the fill well. Let eggplants cool off.

Grate the rice in a dry pan until they have taken color and smells slightly burnt, 6-8 min. Pour 4 cups water, 1 tsp. salt and Bay leaves and cook the rice for a low heat to the water is evaporated and the rice is tender, about 30 mins. Remove Bay leaves up.

Sauté onions in olive oil until crisp, turn the vegetables, garlic, chilli and Sage leaves in and saute further 3-4 my.

Mix with rice and eggplant innards and season with salt and pepper. Let the filling cool slightly and advantage of it so in the eggplants. Close end with half a tomato. Put the eggplants in a greased casserole dish and bake them about 20 minutes at 200 °.

Serve with a green salad and a good bread.

Stuffed aubergines (vegatar)

Ingredients for Stuffed aubergines (vegatar)

Instructions for Stuffed aubergines (vegatar)

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