( SERVES 4 )
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|1 dash||Olive oil|
|½ cup||Long grain rice|
|400 g||Crushed tomatoes|
|1½ cups||Vegetable stock|
|2 tbsp||Fresh parsley|
|2 tbsp||Mint leaves|
|1 to taste||Salt & freshly ground pepper|
|1 cup||White wine|
- Heat oven to 180 deg C. Halve eggplants, scoop out central flesh and chop the flesh. Set the eggplant outers aside. Heat a saucepan over a medium-low heat. Add a little oil, the chopped eggplant flesh, onion and garlic and cook for 5 to 8 minutes until softened.
- Stir in long-grain rice, crushed tomatoes and vegetable stock, and bring to the boil. Half cover the pan and simmer gently for 10 minutes until rice is mostly cooked and all liquid has been absorbed. Stir in herbs and season with salt and pepper to taste.
- Fill eggplant cavities with rice mixture. Place stuffed eggplant halves in an oven pan and drizzle with olive oil. Add wine or water to the pan, then cover and bake for 40 minutes.
- Uncover and bake for a further 20 minutes or until the stuffed eggplant halves are tender, adding a little more liquid to the pan, if necessary.
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