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CHONKY83
Stuffed aubergines with tomato rice
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).
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
515Calories
Sodium3% DV75mg
Fat37% DV24g
Protein40% DV20g
Carbs10% DV29g
Fiber32% DV8g
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