Stuffed aubergines with tomato rice

Name: stuffed aubergines with tomato rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines; 4 el olive oil; 2 slices bread old; 1 onion finely shredded; 1 bag crushed Gouda cheese young (benefit package, 300 g); 1 el Italian kitchen herbs (pot of a 12 g); 1 business suit multigrain rice 275 g; 2 tomatoes in cubes

A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: aubergines, olive oil, bread (old), onion (finely chopped), crushed Gouda cheese (young (benefit package, 300 g)), Italian (culinary herbs (pot a 12 g)), multigrain rice (275 g) and tomatoes (in cubes).

Ingredients

Kitchen Stuff

baking dish capacity approx. 2 liters

Directions

Halve the aubergines along the length, scrape out the seeds with a teaspoon. Sprinkle the aubergines with salt and put them aside for 10 minutes. Preheat the oven to 180 ° C. Grease the oven dish with some oil. Rinse the aubergines clean, pat dry and place them in the oven dish.
Crumble (with a cleaver) the bread and mix it with onion, ground cheese, Italian herbs and 2 tbsp oil. Fill the aubergine halves with this. Slide the dish into the oven and cook the aubergines in 30 minutes until tender and golden brown.
Boil the rice according to the instructions on the package. Stew the tomato cubes in 1 tbsp oil. Drain the rice and pour in the stewed tomatoes. Serve the stuffed aubergines with the tomato rice.