Eggplants Stuffed with Rice

Main Dishes | World cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplants stuffed with rice

Ingredients

Salt - to taste
Sugar - 1 teaspoon
Tomatoes - 17.6 oz
Onion - 1 piece
Butter - 1.8 oz
Breadcrumbs - 2 tablespoons
Long-Grain Rice - 6 tablespoons
Olive Oil - 8 tablespoons
Eggplants - 6 pieces

Step by Step guide

Step 1

Make a very thick sauce, as in recipe #73.

Step 2

Cut the eggplants in half lengthwise, score the flesh with a knife, sprinkle with salt, and place in an oven-safe dish. Drizzle with olive oil and bake for 30 minutes at 356°F until the flesh is soft.

Step 3

Meanwhile, take a large pot, bring unsalted water to a boil, add the rice, stir, and cook on high heat for 12–15 minutes until soft; drain the rice in a colander and rinse under cold water, stirring. Let it dry, and salt it again in the colander.

Step 4

Remove the eggplants from the oven, but do not turn it off. Let them cool slightly, then scoop out the flesh with a teaspoon, being careful not to damage the skin. Remove the seeds and chop the flesh.

Step 5

Mix the eggplant flesh with the rice and tomato sauce in a bowl and distribute the mixture into the eggplant skins. Sprinkle with breadcrumbs and drizzle with oil. Return to the oven for 25 minutes until golden brown. Serve immediately in the same dish.