Saturday September 14th, 2013
Stuffed eggplants
Stuffed eggplants
For 4 servings:
4 medium eggplants
200 g brown rice
2 onions, finely chopped
2 carrots, grated
2 green peppers, finely diced
3-4 dried tomatoes, chopped
1 tablespoon oil
fresh parsley, finely chopped
salt and pepper, to taste
Wash the eggplants and cut then in half, lengthwise. Using a small knife, cut a border inside each eggplant about 1 cm. thick. Using a teaspoon, scoop out the core. Sprinkle the eggplants with salt, brush with a little bit oil and bake in the oven for about 10-20 minutes, until tender.
Heat the oil in a saucepan and stir fry the onions and the carrots for a few minutes. Add the rice and water to cover. Stir from time to time and add more water if needed.
When the rice is almost cooked add the finely chopped eggplant core, the green peppers and the sun-dried tomatoes. Simmer until the rice is cooked. Add salt and pepper to taste and the parsley.
Stuff the eggplants and bake in the oven until golden brown.
Serve with salad.
