Stuffed aubergine
Tags:
alcohol-free
gluten-free
vegetarian
Description
Here comes a wonderful vegetarian after-work dish! Quick to prepare and delicious!
Fruity tomatoes, spicy feta cheese, spring onions and rice are among the ingredients used to fill the aubergines. If you like, you can also try it with couscous instead of rice. It also tastes very good! Before the whole thing is baked in the oven, thyme gives it a Mediterranean flavour. If that doesn't make you start dreaming of a holiday ...
Zutaten für
For the aubergine
2
aubergines
8
cherry tomatoes
100
g
feta cheese
100
g
rice
120
ml
vegetable stock
0.5
pepper, yellow
2
spring onion
1
garlic clove
1
Pinch(es)
thyme
salt, pepper, sugar to taste
For the sauce
3
Tablespoon(s)
olive oil
500
g
cherry tomatoes
1
onion
1
garlic clove
salt, pepper, sugar to taste
Preparation
Prepare the aubergine
1
Preheat the oven to 170°C convection oven. Bring the rice to the boil with the vegetable stock and leave to soak in a covered pan over a low heat for 20 minutes.
2
Meanwhile, chop the feta cheese, cocktail tomatoes, yellow pepper and spring onions and press the garlic clove. Also cut off the top of the aubergine and then scoop it out with the Twister (large blade).
3
Mix all the ingredients with the finished rice and season with thyme, pepper and salt.
4
Fill the aubergines with the rice mixture and bake in a hot oven for 45 minutes.
Prepare the sauce
1
While baking, finely chop the onion for the tomato sauce and sauté in the olive oil until translucent. Quarter the tomatoes, season with garlic, pepper and salt and simmer over a low heat, stirring occasionally, until you have a thick sauce.
2
Mix the two together and serve.
Zutaten für
For the aubergine
2
aubergines
8
cherry tomatoes
100
g
feta cheese
100
g
rice
120
ml
vegetable stock
0.5
pepper, yellow
2
spring onion
1
garlic clove
1
Pinch(es)
thyme
salt, pepper, sugar to taste
For the sauce
3
Tablespoon(s)
olive oil
500
g
cherry tomatoes
1
onion
1
garlic clove
salt, pepper, sugar to taste
