Eggplant Stuffed with Rice and Vegetables

Ingredients: 

Eggplant (OPG Loboda Stjepan) - 2 pcs
Tomato (OPG Ivana Debelić) - 2 pcs
Onion - shallot (OPG Čondić Geyer Snježana) - 4 pcs
Garlic (OPG Ivana Debelić) - 3 cloves
Olive oil (OPG Dario Dješka)
Parsley (OPG Loboda Stjepan)
Carrot (OPG Ivana Debelić) - 3 pcs
Rice - 1 cup
Tomato paste - 2 tbsp
Onion - 1 pc
Mozzarella
Greek yogurt
White wine - 1 dl
Turmeric - 1 tsp
Cinnamon - 1/3 tsp
Curry powder - 1/2 tsp
Salt and pepper

Preparation process:

Wash the eggplants and cut them in half. Drizzle with olive oil, season with salt, and bake for about 20 min cut-side down at (200°C).

In the meantime, sauté the finely chopped onion, shallots, and garlic, add the spices, and deglaze with a splash of wine. Add the rice and pour in two cups of water, then cover and cook over low heat until the rice absorbs all the liquid. Take out the eggplants, scoop out the centers, stuff them with the rice mixture, add chopped tomatoes, top with mozzarella, and bake for another 15 min.

 Top with parsley, Greek yogurt, and freshly ground black pepper before serving.

💡 Notes and cooking tips:

This recipe can also be made with minced meat to turn it into a main course.

Enjoy your meal! 🍽️