Category: dinner, main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 2 Eggplant, halved lengthwise
- 60ml vegetable oil
- 1 onions, diced
- 2 bell pepper, diced
- 200g mushrooms, sliced
- 2g dried thyme
- 2g dried oregano
- 2g dried parsley
- 120g long-grained rice, cooked
- 2g salt
- 200g Canned tomatoes, drained and chopped
- 15ml balsamic vinegar
- 2g cayenne pepper
Directions
Preheat the oven to 190°C.
Score the cut side of the eggplants in a crosshatch pattern with a knife, being careful not to pierce the skin. Lightly brush each half with oil. Place them cut-side down onto a baking sheet and bake for 25 minutes.
Heat 15ml of vegetable oil in a pan over medium heat on the stove. Saute the onions, bell peppers, and sliced mushrooms until softened.
Add dried thyme, dried oregano, and dried parsley to the pan and stir to combine.
Next, stir in the cooked rice. Season with salt. Add the chopped canned tomatoes and balsamic vinegar. Cook for another 2-3 minutes.
Remove the eggplant from the oven and turn them cut-side up. Scoop out most of the flesh from the eggplants, leaving a border around the skin. Chop the scooped-out eggplant flesh and stir it into the rice mixture.
Spoon the rice mixture into the eggplant shells. Return them to the oven and bake for another 15 minutes. During the last 5 minutes of cooking, sprinkle the tops of the stuffed eggplants with a pinch of cayenne pepper.
Remove from the oven and let cool for 5 minutes before serving.
Ingredients
- 2 Eggplant, halved lengthwise
- 60ml vegetable oil
- 1 onions, diced
- 2 bell pepper, diced
- 200g mushrooms, sliced
- 2g dried thyme
- 2g dried oregano
- 2g dried parsley
- 120g long-grained rice, cooked
- 2g salt
- 200g Canned tomatoes, drained and chopped
- 15ml balsamic vinegar
- 2g cayenne pepper
Category: dinner, main
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 190°C.
Score the cut side of the eggplants in a crosshatch pattern with a knife, being careful not to pierce the skin. Lightly brush each half with oil. Place them cut-side down onto a baking sheet and bake for 25 minutes.
Heat 15ml of vegetable oil in a pan over medium heat on the stove. Saute the onions, bell peppers, and sliced mushrooms until softened.
Add dried thyme, dried oregano, and dried parsley to the pan and stir to combine.
Next, stir in the cooked rice. Season with salt. Add the chopped canned tomatoes and balsamic vinegar. Cook for another 2-3 minutes.
Remove the eggplant from the oven and turn them cut-side up. Scoop out most of the flesh from the eggplants, leaving a border around the skin. Chop the scooped-out eggplant flesh and stir it into the rice mixture.
Spoon the rice mixture into the eggplant shells. Return them to the oven and bake for another 15 minutes. During the last 5 minutes of cooking, sprinkle the tops of the stuffed eggplants with a pinch of cayenne pepper.
Remove from the oven and let cool for 5 minutes before serving.
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