Ingredients for 1 serving
Ingredients:
250 g eggplant
50 g yellow pepper
30 g onion
5 g fresh chives
1 g fresh garlic
100 g of chunky tomatoes
30 g mozzarella
175 ml vegetable stock
35 g whole grain rice
1 pinch of dried thyme
1 pinch of dried oregano
1 pinch of paprika powder, noble sweet
Salt, pepper, cayenne pepper
Workload: low
Preparation time: about 80 minutes
Portion size: 1 serving
How to do it:

  1. Preheat the oven to 180 ° C convection or 200 ° C top and
    bottom heat.
  2. Bring half of the broth to the boil in a small saucepan. Add
    the rice and cook with the lid closed and low heat for about 15
    minutes.
  3. Meanwhile, cut the aubergine in half lengthways and scoop
    out with a spoon. There should be a 1.5 cm wide margin . Then
    sprinkle the aubergine with salt and let it steep for a good 10
    minutes.
  4. Finely chop the pulp of the aubergine. Peel the onions and
    garlic and chop them finely. Wash the peppers and cut into
    small cubes. Drain the mozzarella well and cut into thin slices.
  5. Add the paprika and half of the onions to the boiling rice
    and cook for about 10 minutes. Then season with salt and
    pepper.
  6. Put the remaining onions together with the pulp of
    the aubergine, garlic, the chunky tomatoes, the remaining stock,
    a little oregano and thyme in a separate bowl and stir
    well. Season with salt and cayenne pepper.
  7. Now pat the aubergine dry with a piece of kitchen paper and
    place in a flat baking dish. Fill with the vegetable rice and cover
    the mozzarella slices. Pour the “tomato sauce” into the baking
    dish and spread it around the aubergine.
  8. Baked in the preheated oven for a good 30-40
    minutes. After cooking, sprinkle with the chives and enjoy.
    Nutritional information for 1 serving
    467 kcal 25.8 g 39.3 g 14.3 g