Rice and Meat-filled Eggplant
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- ⅔ cup Long grain rice
- 1.333 cups minced lamb
- 1 egg yolk
- 2 Tbsps white breadcrumbs
- 1 handful fresh parsley
- 2 Tbsps olive oil
- 1 onion (diced)
- 1 clove chopped garlic cloves
- 4 round Eggplant (lids cut off, hollowed out, flesh diced)
- 1 red pepper (chopped)
- dry white wine
- olive oil
Preparation steps
1.
Cook the rice in salt water according to the instructions on the packet.
2.
Mix the minced meat with the egg yolk, breadcrumbs and 1 tbsp parsley and season with salt and ground black pepper. Shape into small balls.
3.
Fry the meatballs in hot oil until golden brown. Remove from the pan and fry the onions and garlic. Add the aubergine flesh and fry for a few minutes.
4.
Stir in the drained rice and the pepper, add a dash of wine and 2 tbsp parsley and remove from the heat. Stir in the meatballs and season with salt and ground black pepper.
5.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and brush a baking dish with oil.
6.
Place the aubergines in the prepared baking dish and fill with the rice mixture. Place the lids on and bake for around 40 minutes until golden brown. If necessary, add a little water. Serve garnished with the remaining parsley.
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