Stuffed aubergines with rice

Name: Stuffed aubergines with rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 Onion; 1–2 Garlic cloves; 2 TABLESPOONS Oil; 300 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 4 Aubergines (approx. 250 g each); 6-8 Stem(s) Oregano; 200 g Double cream cream cheese; 4-5 Tbsp Aiwar (spicy-hot spice paste); 500 ml Vegetable broth; 7-10 Tbsp Oregano Flakes

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 Onion
1–2 Garlic cloves
2 TABLESPOONS Oil
300 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
4 Aubergines (approx. 250 g each)
6-8 Stem(s) Oregano
200 g Double cream cream cheese
4-5 Tbsp Aiwar (spicy-hot spice paste)
500 ml Vegetable broth
7-10 Tbsp Oregano Flakes

Directions

1
Prepare rice in boiling salted water according to package instructions. Meanwhile peel and finely dice the onion and garlic. Heat the oil in a large pan. Fry the minced meat for about 6 minutes until crumbly brown. After about 4 minutes add onion and garlic. Season to taste with salt, pepper and paprika
2
Wash the aubergines and cut in half lengthwise. Hollow out the halves with a teaspoon, leaving an approx. 0.5 cm wide rim all around. Sprinkle the aubergine halves with a little salt and leave to stand for about 10 minutes
3
Drain the rice, quench cold and drain well. Wash oregano, dab dry, remove leaves and cut finely. Mix cream cheese, aiwar and oregano. Stir in minced meat and rice. Season with salt and pepper
4
Dab aubergines dry with kitchen paper. Pour the minced rice mixture into the aubergine halves, place them in the fat pan of the oven, pour on the stock and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Arrange on plates and garnish with oregano leaves