Stuffed aubergine

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 150 g Long grain rice
  • 7-10 Tbsp Salt
  • 2 Aubergines
  • 1 red and green bell peppers
  • 1 Onion
  • 2 Garlic cloves
  • 400 g Leg of lamb from the leg
  • 2 TABLESPOONS Olive oil
  • 3 Stem(s) Parsley
  • 2 stem(s) Thyme
  • 7-10 Tbsp Pepper
  • 200 ml Vegetable broth
  • 2 TABLESPOONS Aiwar, spicy-hot spice paste
  • 100 g Sheep's cheese

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions. Wash the aubergines, cut in half lengthwise and remove the seeds with a teaspoon. Place them side by side on a board with the cut surface facing upwards.

  2. 2

    Sprinkle with 1 1/2 tablespoons of salt and leave to stand for about 20 minutes.

  3. 3

    Halve, clean, wash and finely dice the peppers. Peel and finely dice the onion and garlic. Cut the meat into cubes of about 1.5 cm. Heat oil in a pan. Fry the meat for about 5 minutes, turning it over.

  4. 4

    Add paprika, onion and garlic and continue to fry for about 3 minutes while turning.

  5. 5

    Drain the rice and mix with the meat. Wash parsley and thyme, shake dry, pluck leaves from stalks and chop finely. Add herbs to the rice pan and mix. Season to taste with salt and pepper.

  6. 6

    Mix the stock and the aiwar. Put aubergine halves in a casserole dish and fill with the rice pan. Pour stock over the aubergines. Coarsely crumble feta cheese over the aubergines. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  7. 7

    manufacturer) bake for about 30 minutes.

Nutrition Facts

KCAL
520 kcal
CARBS
39 g
FATS
28 g
PROTEINS
28 g