LOW CALORIE

Eggplants with Rice and Yogurt

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked eggplants are stuffed with rice, sprinkled with breadcrumbs, and baked in the oven. They pair well with yogurt—or sour cream.

Ingredients

Eggplants - 6 pieces
Olive Oil - 5 fl oz
Long-Grain Rice - 6 teaspoons
Breadcrumbs - 1.8 oz
Butter - 1.8 oz
Onion - 1 head
Tomatoes - 17.6 oz
Sugar - 1 tablespoon
Salt - to taste
Yogurt powder - 7.1 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Heat the butter together with 50 ml of olive oil, add finely chopped onion, and sauté for five minutes. Then, add the finely diced tomatoes. Cook on medium heat, stirring, for fifteen minutes. Allow the sauce to cool and then blend it in a blender. Add salt and sugar, mix well, and set aside.

Step 2

Cut the eggplants in half lengthwise, score the flesh with a knife, sprinkle with salt, and arrange them in a baking dish. Drizzle with the remaining olive oil and bake in a preheated oven at 356°F for thirty minutes.

Step 3

At the same time, cook the rice.

Step 4

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

Step 5

Mix the flesh of the eggplants with the rice and tomato sauce, then spoon the mixture into the eggplant skins. Sprinkle with breadcrumbs and season with pepper. Return to the oven and bake for twenty-five minutes. Serve with yogurt or sour cream.