Provençal vegetables

Name: Provençal vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 small aubergines; 2 Courgette; 2 Onions; 2 Garlic cloves; 2 Tomatoes; 3 TSP Olive oil; 250 g mixed minced meat; 1/2 bunch Parsley; 2 discs You may-Edam; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Breadcrumbs; 160 g Long grain rice; 7-10 Tbsp Noble sweet paprika

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 small aubergines
2 Courgette
2 Onions
2 Garlic cloves
2 Tomatoes
3 TSP Olive oil
250 g mixed minced meat
1/2 bunch Parsley
2 discs You may-Edam
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Breadcrumbs
160 g Long grain rice
7-10 Tbsp Noble sweet paprika

Directions

1
Clean and wash the aubergines and courgettes, dab dry and cut in half lengthwise. Carefully remove the flesh with a teaspoon and dice. Peel onions and garlic. Finely dice the onions, press the garlic through a garlic press.
2
Wash the tomatoes, dab dry and also cut into cubes. Heat 1 teaspoon of olive oil in a coated pan and fry the minced meat in it until crumbly. Finally, add aubergines and zucchini pulp, onions, garlic and tomatoes and braise briefly.
3
Wash parsley, dab dry and chop except for something to garnish. Cut the cheese into pieces. Stir the parsley, cheese and egg into the chopped mixture and season with salt and pepper. Sprinkle hollowed aubergines and zucchini with a little salt and pepper and fill.
4
Press the filling lightly if necessary, sprinkle with breadcrumbs and drizzle the remaining olive oil over it. Place the vegetables in an ovenproof dish and pour about 4 tablespoons of water onto the bottom of the dish. Bake in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 45 minutes.
5
Meanwhile, put rice in 350 ml boiling salted water, bring to the boil briefly, cover and allow to swell over a low heat for about 20 minutes until there is no more water in the pot. Arrange vegetables and rice on plates, sprinkle with paprika and serve garnished with parsley.