Stuffed Eggplant with Rice and Veggies
Ingredients
- 2 cups of boiled rice
- 1 medium zucchini grated
- 1 carrot grated
- 2 garlic cloves
- 1 tablespoon of parsley
- 1 red onion diced
- 1 large eggplant
- 2 tablespoons olive oil
- Extra olive oil to drizzle on top of eggplant
- 1/3 cup of tin tomatoes
- 2 cups of bread crumbs
- 1.5 teaspoons of salt
- Pepper
Preparation
Cut the top of the eggplant and scoop out the flesh and dice it. Salt the inside of the eggplant and set aside.
In a fry pan, add the oil, salt, parsley, eggplant flesh, pepper, zucchini, carrot, onion, garlic, and sauté for 10 minutes. Then add the tomato sauce and simmer for a further 10 minutes. Set aside to cool.
In a bowl, add the rice, breadcrumbs, parsley, and the cooled mixture.
Fill the eggplant with the prepared mixture.
Place the eggplant on a tray and drizzle some olive oil on top.
Cook for 40 minutes covered with foil and 20 minutes uncovered or until the eggplant is soft.
