Rice trumpet with eggplant

Name: rice trumpet with eggplant
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 175 g White rice; 1 teaspoon dried oregano; 3 tablespoons olive oil; teaspoon cinnamon grinded; 1 eggplant

A tasty recipe. The vegetarian side dish contains the following ingredients: white rice, dried oregano, olive oil, cinnamon (ground) and eggplant.

Ingredients

Kitchen Stuff

grill pan, 1 single soufflé dish (capacity approx. 150 ml), greased with oil

Directions

Boil the rice according to the instructions on the package.
Drain and pour in the oregano and 1 tbsp oil.
Season with salt and pepper.
Mix the rest of the oil with the cinnamon, pepper and salt.
Cut the aubergine lengthwise in 6-8 slices and brush them with the cinnamon mixture.
Heat the grill pan and toast the eggplant slices in 3-4 min.
On each side until golden brown and done.
Cover the edge of the soufflé dish with 1 or 2 slices of eggplant, so that it is completely covered.
Fill the dish with rice and press.
Deposit the timbaaltje on a (hot) scale.
Make 3 more timbals with the rest of the rice and eggplant.
Keep them warm in an oven of 140 ° C..