Eggplant stuffed with Rice Recipe
Eggplant stuffed with Rice Recipe
Stuffed vegetables are always delicious! Here the taste of eggplant is perfectly combined with cheese and cheese.
Servings 2
Cook Time 70 minutes
Instructions
Cut the eggplant in half lengthwise.
Bake in a preheated 180 degree oven until soft.
Scrape the pulp with a spoon.
Boil the rice until tender.
Let the water drain. Wash the parsley, dry it, chop it and add it to the rice.
Mash the cheese with a fork and add to the rice.
Here also add the eggplant pulp.
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Put the resulting filling in the eggplant.
Sprinkle with grated cheese.
Then the breadcrumbs.
Bake in a preheated 180 degree oven until browned.
For about 30 minutes.
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